Shelly's Recipe

WINE-SIMMERED COLLARD GREENS

Category: Sides

4 tbsp canola oil
1⁄4 lb slab bacon, cubed
6 cloves garlic, smashed
1 yellow onion, quartered
1 1⁄2 lbs collard greens (about 40 leaves), stemmed and roughly chopped
2 cups white wine, such as gewürztraminer
4 cups chicken broth
Kosher salt and freshly ground black pepper, to taste
1 tbsp apple cider vinegar
1 tsp sugar

Heat 2 tbsp. oil in an 8-qt. stockpot over medium-high heat. Add bacon; cook, stirring occasionally, until bacon is browned and crisp, about 12 minutes. Transfer bacon to a bowl with a slotted spoon. Add garlic and onions to pot; cook until onions are golden, 8–10 minutes. Using the slotted spoon, transfer the garlic and onions to the bowl with the bacon.

Add the remaining oil and greens to pot; cook until greens are slightly wilted, about 5 minutes. Add the wine and bring to a boil; cook until liquid is reduced by half, about 10 minutes. Add broth, 4 cups water, and reserved bacon, onions, and garlic; season lightly with salt and pepper. Boil; reduce heat to medium low and simmer, stirring occasionally, until the collards are tender, about 2 hours. Stir in vinegar and sugar and season with salt and pepper. Serves 6