Southern-Style Greens With Slab Bacon Recipe - Cooking Index
Southern-Style Greens With Slab Bacon Recipe - Cooking Index
| 1/2 lb | 227g / 8oz | Slab bacon - (not salt pork), in one piece |
| 2 lbs | 908g / 32oz | Collard greens or turnip - greens |
| 2 | Garlic - peeled and | |
| Sliced thin | ||
| Salt & freshly ground black - pepper (optional) | ||
| Hot pepper vinegar |
Put the bacon in a large pot. Add 3 quarts of cold water and bring it to a simmer over moderately high heat. Reduce the heat and continue simmering until the liquid is reduced to about 5 cups. This will take about 1 1/2 hours, depending on the size and shape of your pot Meanwhile wash the greens well and let them drain (no need to dry them). Remove and discard the stems. Stack the leaves and slice them crosswise at 1-inch intervals. When the stock is ready, add the garlic then add the greens a few at a time poking them down into the liquid with a wooden spoon until they wilt.
When all the greens have been added, cook them at a simmer until tender, about 30 to 40 minutes. Stir occasionally to keep the greens below the surface of the liquid. Let them cool in the liquid.
To serve, reheat the greens in their liquid; season if necessary with salt and black pepper. Serve in warm bowls, with a smidgen of the bacon and some of the braising liquid (pot liquor). Offer hot pepper vinegar on the side.
Author's note: These irresistible greens are absolutely better the second day. They seem to absorb more of the smoky bacon flavor, and the braising liquid ("pot likker") tastes better, too. In contrast to what you're served in some restaurants, greens prepared this way are neither salty nor greasy. You can almost taste the nutrition in them. Don't throw away the pot liquor. Use it in vegetable soup or enjoy a cup of it for lunch the next day. Serves 4.
Source:
Jonell Nash
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