- 4 strips bacon, sliced
- 3 cloves garlic, sliced
- 1 onion, sliced
- Pinch red pepper flakes
- Kosher salt and freshly ground black pepper
- 3 bunches dark leafy greens, such as kale, mustard greens, Swiss chard and collard greens, stemmed and inner ribs removed, leaves roughly chopped
- 1/2 cup chicken stock
Heat a large pot over medium-high heat. Add the bacon and render until you have enough fat to saute the garlic and onions. Add the garlic and onions and saute until soft, about 5 minutes. Add the pinch red pepper flakes and season with salt and pepper and cook for 1 minute more. Add the greens in handfuls, adding more as the greens start to wilt, tossing with tongs until all the greens are wilted down. Add the chicken stock and cover. Cook until the greens are tender, about 10 minutes.