According to a recent Business Insiders article, Millennials are dining out more than Gen X’ers or Baby Boomers. I am becoming the total product of my generation as I have been super lazy about cooking my own meals.

I find every excuse in the book to not cook, whether it’s the fact that I would be dining alone, it’s too hot, or simply, I CAN’T EVEN.

When our friends at Whole Foods asked me to participate in their Bacon Bash Challenge, I was in a  slight panic. I’m so rusty when it comes to my cooking skills and what if I do something stupid?

Then they told me that I would be using recipes from their site. So most of the stress vanished!

I decided the time has come for me to roll up my sleeves and get back into the kitchen where I belong! (Of course, I mean, where I choose to be… #modernfeministproblems)
There are nearly 4,000 recipes on the Whole Foods website. Plenty of these recipes incorporated bacon. I settled on making the Collard Greens and Bacon English Muffins.

Collard Greens and Bacon English Muffin 
by Whole Foods

Serves 4 (perfect for making breakfasts in advanced)

• 8 pieces bacon (I went with Black Forest Bacon)
• 1 red bell pepper, finely chopped
• 1 bunch collard greens (about 1/2 pound), ribs removed, leaves chopped
• 2 tablespoons lemon juice
• 1/4 cup nonfat plain Greek yogurt
• 4 whole wheat English muffins, split and toasted

Method:

In a large skillet, cook bacon over medium heat until just crisp, about 10 minutes. Transfer to a paper-towel-lined plate. Carefully discard all but one tablespoon of the bacon fat and then return the skillet to medium-high heat.

Add bell peppers and cook, stirring often until golden brown and just tender, 4 to 5 minutes. Add collard greens and cook, tossing often until just wilted, 3 to 4 minutes. Reduce heat to medium-low, stir in lemon juice and cook for 5 minutes more.

Spread yogurt onto English muffins and then pile with greens and bacon slices.