Serves 4
185 min
Braised Greens Southern Style
Recipe GLPRc86724a39ecc06
A classic Southern-style side dish featuring tender, deeply flavorful braised greens cooked low and slow with smoky bacon, aromatics, and a hint of vinegar. The greens become meltingly tender and absorb all the savory flavors from the rendered bacon fat and chicken stock. Perfect alongside hearty mains like shredded beef or chili.
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Ingredients
5 slices uncured bacon, cut into 1-inch pieces
2 shallots, sliced into thin crescents
5 cloves garlic, thinly sliced
2 bunches mixed greens (collard greens, kale, rainbow chard, or similar), stems removed and cut into bite-sized pieces
1/2 cup chicken stock
1 tablespoon vinegar
Directions
In a large pot, cook the bacon pieces over medium heat, stirring occasionally, until most of the fat has rendered out and the bacon is golden brown and crispy, about 8–10 minutes.
Add the sliced shallots to the pot with the rendered bacon fat and sauté, stirring frequently, until they are soft and translucent, about 2–3 minutes.
Stir in the sliced garlic and cook until fragrant and tender, about 3–4 minutes, stirring to prevent sticking. Pour in the chicken stock to deglaze the pot, scraping up any browned bits from the bottom, and let it simmer for about 2 minutes.
Add the cut greens to the pot—you may need to add them in batches, allowing each batch to wilt and stir down before adding the next. Once all the greens are in the pot and have wilted enough to stir together, cover the pot and reduce the heat to low.
Braise the greens on low heat, stirring every 20–30 minutes, for a minimum of 30 minutes but preferably up to 3 hours for the best depth of flavor. The longer braise allows the greens to become exceptionally tender and absorb all the savory flavors.
About 5 minutes before serving, stir in the vinegar to brighten the flavors. Taste and adjust seasoning as needed. Serve hot alongside your favorite main dish.
