Ingredients
- 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
Directions
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.
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By jodylbuie
Port Charlotte, FL
on November 11, 2012
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I knew how to cook greens from my southern childhood but hadn't made them for years so I checked out Michael's version. It is just how I remembered cooking them and they turned out just like Grandma used to make. Perfect recipe as always from Michael!
By vinaka
on March 24, 2012
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I checked his recipe, to see if I was on the right track.I was. yeh just how I make mine.... basic and excellant, can't beat the tried and true....Keep it simple...I did use white balsmic, I didn't use white vinegar.....I thought that was for non chemical cleaning the kitchen and almnost everything else, too. : hhahahahah
By Sinkerinthedirt
on February 02, 2011
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Cooked this for New Years Day brunch and it turned out fantastic with cornbread and Emeril's black eyed peas with smoked sausage (no links allowed. Substituted tasso for bacon to give it that extra southern feel, I highly recommend.
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