My husband, Jed, is completely obsessed with corn on the cob this time of the year, and we’ve literally been eating it as a side to every meal lately! Smoked ham with a side of oven-roasted corn, crab feed with a side of oven-roasted corn, rib eyes with a side of roasted corn, grilled chicken with a side of oven roasted corn, the list goes on and on.
I’m definitely not hating on corn, but a little variety would be nice. Yes, corn on the cob does pair perfectly with just about everything, especially during grilling season, but I needed a break. So, I walked up to my neighborhood community garden at Tiny Tranquility Park, which is a tiny house community located right off of Highway 101 between Waldport and Yachats (no, we don’t live in a tiny space. We just build them).
I picked a bunch of collard greens and rainbow chard and paired those with some gorgeous, farm-raised bacon from my friends and old neighbors in Beavercreek, Ore., from one of the pigs they harvested last year from their family farm, Kays Acre.
It was so good, and a much needed break from corn. I definitely recommend giving these a try.
Collard greens and rainbow chard with farm-raised bacon
2 dozen stalks of collard greens
2 dozen stalks of rainbow chard
1 pound bacon
1 large sweet onion, chopped
2 large garlic cloves, minced
1 teaspoon honey
2 cups of stalk or water (I used ham stalk that I made from the ham I smoked last week)
Fresh cracked pepper
Cook bacon until crisp, set aside. Leaving approximately 1-2 tablespoons of bacon fat in the pan. Sauté onions and garlic in bacon fat until fully cooked and golden brown. Add bacon back to pan. Add collards, rainbow chard, stalk (or water), and honey to bacon and onion mixture and simmer until greens are fully cooked. Approximately 45 minutes.