RCI-VG.004.1271.001
Southern Style Greens
Southern Style Greens from the Recidemia collection
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- assorted dark leafy greens2 poundssuch as mustard, collard, and rainbow chard
- rashers thick cut bacon8 unitcut into 2-inch pieces
- 1 tbsp
- 1 1/2 tsp
- 1 1/2 tsp
- 1/2 cup
Method
1
Thoroughly wash the greens under cold running water to remove any dirt or grit, then strip the leaves from the tough center stems and tear or chop into large pieces.
10 minutes
2
Heat the bacon fat in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering and fragrant.
3 minutes
3
Add the prepared greens to the pot in batches, stirring and allowing each addition to wilt slightly before adding more.
5 minutes
4
Pour in the chicken broth, adding enough to mostly submerge the greens, then stir to combine with the bacon fat.
2 minutes
5
Season generously with salt and black pepper, tasting and adjusting as needed.
6
Bring the broth to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer the greens slowly until very tender and deeply flavored.
60 minutes
7
Check the pot periodically, stirring occasionally and adding a splash more broth or water if the liquid level drops too low.
8
Taste the greens and the pot liquor for final seasoning adjustments, then serve hot with the flavorful cooking broth ladled generously over the greens.
2 minutes