- 1 pound bacon, diced
- 1 onion, small diced
- 2 cloves garlic, minced
- 2 Fresno chiles, seeded, and diced
- 2 pound greens, cleaned, and stemmed (collard, Swiss chard or rapine)
- Kosher salt
- 3 ounces white wine vinegar
- Granulated sugar
Heat a large saucepan over medium heat. Add bacon and cook until crisp. Add onions and garlic and cook for additional 2 minutes. Add chiles and cook for 1 more minute. Add greens, season with salt and cook for 1 hour over low heat until greens are tender. Add vinegar and a pinch of sugar and cook for 5 more minutes.
Check seasoning and serve.
2008, Michael Symon, All Rights Reserved.