"Braised Greens" was my assigned dish for our Wild Wild West Gr8 dinner. "Well," I thought, "that's a first for me." I will come up with something flavorful like Braised Greens with Bacon." I had an idea to include bacon and onions. Therefore, this would guarantee that it was going to be a new favorite side dish in my house.
These greens are a super flavorful side dish and can be served with just about anything. For instance, try them with our Stuffed Pork Chops. Really yummy and nutritious too! Serve with a bottle of your favorite hot sauce on the side and Enjoy!
Braised Greens with Bacon
- 1 ½ pounds collard greens, or a combination of greens such as mustard, turnip, collards, or spinach. Wash, trim and roughly chop.
- 4 ounces bacon
- ¾ cup diced onions
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup low-sodium chicken stock
- 1 teaspoon sugar
- ¼-1/2 teaspoon red pepper flakes, or to taste
- In a heavy pan, cook the bacon until crisp.
- Remove the bacon to a paper towel-lined plate to drain. Once cool, cut the bacon in smaller pieces.
- Add the onions to the pan with the bacon drippings and cook on medium heat until tender and translucent.
- Increase heat to medium-high and add a few large handfuls of greens at a time and stir constantly to allow each batch to wilt for a few moments. Keep doing this until all of the greens fit into the pot.
- Continue to sauté 3 – 5 minutes, until bright green and wilted.
- Season with a very generous pinch of kosher salt and a few grinds of freshly ground black pepper.
- Add the chicken stock, sugar, red pepper flakes and stir until combined.
- Bring to a boil, then immediately reduce heat to low.
- Cover and simmer for 15-20 minutes.
- Add bacon and serve.