STAY CONNECTED BETWEEN ISSUES – BRING RECIPES AND LOCAL FOOD STORIES STRAIGHT TO YOUR INBOX – JOIN FOR FREE
Honey Sriracha Greens
[receipe_singel_video_post]
Photography by Chris Rov Costa for Edible San Diego
Ingredients
Serves 2
FOR THE SAUCE
- 1 tablespoon Sriracha
- ⅓ cup honey (substitute agave nectar for vegan preparation)
- ⅓ cup soy sauce
FOR THE GREENS
- 10 cups chopped broccoli leaves, cauliflower leaves, or Brussels sprouts leaves (save the ribs for the next recipe). Kale or Swiss chard would make a suitable substitute.
- ½ cup diced bacon
Instructions
- In a large sauté pan, cook bacon until slightly crispy. Then, remove from the pan.* Substitute bacon with 1 tablespoon butter for vegetarians
or olive oil for vegans. - Sautée leaves in bacon fat to soften, about 2 ½ minutes on medium heat.
- Add the honey sauce and toss until the greens are evenly coated. Then, serve and enjoy.
