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–+ servings
White bowl filled with braised greens with bacon sitting on a red and white striped towel

Braised Greens with Bacon

Tammy Circeo
Inspired by Nancy Silverton's Spicy Braised Greens with Vinegar and Ham Hock, from her cookbook, Mozza at Home. 
5 from 1 vote
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Servings 8 servings

Ingredients
  

  • 6 bunches of greens kale, collard greens, mustard greens - use one single kind or mix and match, washed and torn into pieces
  • ½ pound of bacon cut into pieces cross-wise
  • 2 small yellow onions diced
  • 1 cup garlic cloves chopped small
  • 3-5 chiles de arbol or red pepper flakes to your taste 
  • Salt to taste
  • ¾ cup of apple cider vinegar

Instructions
 

  • Heat a large Dutch oven over medium heat, add the bacon and cook it till it's brown. Add the onions and cook till they are translucent, then add the garlic. Stir till fragrant, about 30 seconds.
  • Gradually add the torn greens. Stir from the bottom of the pot after you've added new greens so the new ones will wilt more quickly. If you are using more than one variety, add them in order of how long they'll take to cook. Add the chiles, salt, and vinegar and allow to cook till the greens are very tender, about 45 minutes.
  • Serve with grilled sausages, barbecue chicken, cornbread, cole slaw … I've even been known to eat them with eggs for breakfast!
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