Rae's favorite!

Braised Winter Greens

You can use hearty winter greens of any kind in this recipe and even throw in any more tender greens you might have on hand and want to use up such as turnip greens or spinach. If you want to keep the dish vegetarian I recommend a dash of liquid smoke or a sprinkle of smoked paprika in lieu of the bacon. The finished greens are great with a dash of vinegary hot sauce and can be served as a side or spooned over grits or rice with a fried egg on top!  Many of the vitamins in dark greens are water soluble so don't toss the cooking liquid or ‘pot liquor’! Try using the leftover liquid as a soup base or for cooking grains. 

About 12oz mixed winter greens, tough stems removed and leaves roughly chopped

4-6 slices of bacon, chopped

1 onion, chopped

2 cloves garlic minced

1 tbs olive oil (if not using bacon) 

Splash of apple cider vinegar

Sprinkle of red chili flakes

Salt to taste

Enough water or stock to just cover the veggies

Cook bacon until fat is rendered, add in onion and sauté until soft. Add garlic and sauté until fragrant, stirring often, about 1min. Add greens, chili flakes, salt, vinegar, and stock or water. Simmer until greens are very tender, 25-30 min.