Servings: 4
Ease of Preparation: Medium
Ingredients
- 1 bunch green or Tuscan kale
- 1 bunch collard greens
- Vegetable oil, for sauté
- 11 ounces (312 g) bacon, cut into ½ inch (1.25 cm) lardon
- 1 onion, diced
- Salt
- 3 cloves garlic, minced
- ¾ cup (180 ml) apple cider vinegar
- ¼ cup (60 ml) sugar
- 2 cups (470 ml) chicken stock, plus more as needed
Method
- Strip the leaves off the stems of the kale and collards. Discard the stems and chop the leaves into 1 ½ inch (3.75 cm) pieces. Wash and spin the chopped leaves.
- Warm a film of oil in a large rondeau set over medium heat. Once the oil shimmers, add the bacon and onions. Season with salt and cook until the onions are softened and translucent and the bacon has begun to render its fat, 4-5 minutes.
- Add the garlic and cook, stirring often, until fragrant, 1-2 minutes.
- Add the vinegar and sugar and stir to combine. Bring the mixture to a simmer and allow to reduce to a syrupy consistency, 4-5 minutes.
- Add the greens, in batches if necessary as they wilt. Stir to coat, then add the chicken stock. Cover the pot, reduce the heat to low and simmer, adding chicken stock as needed if the pan runs dry, until the greens are tender, roughly 1 hour.
- Remove from the heat, season with salt and more vinegar if desired, and serve immediately.
