Cooked greens with bacon and mushrooms

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KANSAS CITY, Mo. -- The author of "The Wahls Protocol Cooking for Life," Dr. Terry Wahls was diagnosed with Multiple Sclerosis, which confined her to a wheelchair for four years. She restored her health by eating foods specifically designed to help her brain. She now rides a bike to work at the University of Iowa where she's a professor of medicine.

Cooked greens with bacon and mushrooms

Makes 8 Servings


1-pound bacon, chopped into bite-size pieces
2 cups sliced mushrooms
1 pound chopped kale or collard greens


Cook the bacon in a skillet over medium heat until crispy. Add the mushrooms and sauté for about 5 minutes, or until they turn golden brown. Add the kale or collard greens and cook until they are wilted and bright green, about 2 minutes more, mixing everything together as it cooks. Serve hot.

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