Prep Time: 30 minutes
Cook Time: 20 mins
Yield: 4 servings
Source: Culinary Vegetable Institute at The Chef's Garden
- 1 lb Greens For Braising - Coarsely chopped
- 1/3 lb or Small Block of Bacon
- 1/2 Medium Onion
- 4 cloves minced garlic
- 2 tbsp of Soy Sauce
- 3 cups Ham or other stock
- A few cracks of black pepper
- Apple Cider Vinegar to taste
- Salt to taste
- Hot Sauce Splash to taste
- Gather the ingredients.
- Wash the mixed greens in plenty of water and use a salad spinner or tea towels to dry them well.
- In a large dutch oven render the diced bacon on medium heat, when most of the fat has rendered add the onion and cook until the onion is translucent in the center and the edges have started to brown. At this point turn off the heat and add the garlic. Stir constantly and cook the garlic for about 60 seconds before adding the stock, soy sauce, and black pepper. Bring this mix up to boil cover with a lid. Allow to gently simmer for 10 minutes then add the greens in batches. Replace the lid and allow the greens to wilt between additions.
- When all of the greens have been added simmer for a few minutes before adding hot sauce, apple cider vinegar, and salt to taste. Continue to simmer the greens for a few minutes then serve while hot. Consider serving over grits!
While traditional braised greens can take several hours on a stovetop, these tender greens are done in a fraction of the time but deliver a cravable dose of flavor that is deeply satisfying. If you are a meat-eater a pork or chicken stock will be best but the recipe still delivers its punch if you opt to remove the bacon and substitute vegetable stock.
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