Braised Winter Greens with Bacon and Onion
Serves 4. Published January 1, 2009. From Cook’s Illustrated.
For best results, be sure your greens are fully cooked and tender in step 1 before moving on to step 2.
Ingredients
6 slices bacon , cut into 1/4-inch-wide pieces
2 tablespoons bacon fat
1 medium red onion , halved and sliced pole to pole into 1/4-inch slices
5 medium garlic cloves , minced or pressed through a garlic press (about 5 teaspoons)
1/8 teaspoon red pepper flakes
2 pounds kale or collard greens, ribs removed, leaves chopped into 3-inch pieces and rinsed (about 24 loosely packed cups; see related step-by-step below)
1 cup low-sodium chicken broth
1 cup water
Table salt
3–4 teaspoons cider vinegar
Ground black pepper
Instructions
1. Cut 6 slices bacon into ¼-inch-wide pieces and cook over medium heat in Dutch oven until crisp, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and discard all but 2 tablespoons fat. Heat the 2 tablespoons of fat over medium heat until shimmering. Add onion and cook, stirring frequently, until softened and beginning to brown, 4 to 5 minutes. Add garlic and pepper flakes; cook until garlic is fragrant, about 1 minute. Add half of greens and stir until beginning to wilt, about 1 minute. Add remaining greens, broth, water, and ¼ teaspoon salt; quickly cover pot and reduce heat to medium-low. Cook, stirring occasionally, until greens are tender, 25 to 35 minutes for kale and 35 to 45 minutes for collards.
2. Remove lid and increase heat to medium-high. Cook, stirring occasionally, until most of liquid has evaporated (bottom of pot will be almost dry and greens will begin to sizzle), 8 to 12 minutes. Remove pot from heat; stir in 3-4 teaspoons cider vinegar and remaining tablespoon olive oil. Season with salt, pepper, and remaining teaspoon cider vinegar. Stir reserved bacon into greens and serve
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