You don’t have to be southern to appreciate a pot of greens. We’ve been eating this dish since we were deep in cold country. It just so happens that we’re growing more hardy greens like collards and mustard down here than we were able to up north.
You can use whatever greens you have for this pot o’ greens – collards, mustard, kale, turnip, and even beet greens. Just make sure you don’t skip the bacon as just a few strips give this dish an incredible flavor.
Course: Side Dishes
- 3 strips bacon chopped (turkey or pork)
- 1 large onion chopped
- 5 garlic cloves chopped
- 1 lb. trimmed mixed greens approximately two bunches
- 1/2 cup chicken stock
- 1/4 teaspoon red wine vinegar
- 1/8 teaspoon red pepper flakes
- In a large soup pot, fry the bacon over medium heat until it has rendered it’s fat and is crispy. Add the onions and cook in the bacon grease with a pinch of salt until translucent. Add the garlic and saute for about two minutes.
- Add the chicken stock and deglaze the pan. (Deglazing means to bring the chicken stock to a slow boil and scrape up all of the browned bits off of the bottom. This infuses the stock with great flavor from the bacon, onions and garlic.)
- Add the greens with a good pinch of salt and cook until they have wilted down enough to be able to stir easily. You may have to work in batches. Turn the heat down to low, cover the pan and allow to simmer for at least thirty minutes, or up to two hours. Shortly before serving, stir in vinegar and red pepper flakes.
- Taste for seasoning and add more salt if needed. Best when served warm, not piping hot. The flavors are lost a bit when just off the stove.