Shared by one of our CSA members, who made these with turnip greens and the bagged field greens. About 3/4 pound of fresh greens made a little over two servings. Slow-braised greens turn silky and tender in a smoky, savory, slightly sweet broth. This week’s bunched field greens are perfect for it.

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For 1 pound of washed greens, with tougher stems removed · About 1 hour, mostly hands-off

Ingredients

  • 1–2 slices bacon, chopped (or 1 ounce smoked ham)
  • 2 teaspoons bacon grease (preferred for flavor)
  • 1/4 cup sweet onion, chopped
  • 1 small clove garlic, chopped
  • 1 cup chicken stock (or water with 1 teaspoon bouillon of your choice)
  • 1/2 tablespoon brown sugar
  • 1/2 tablespoon Worcestershire sauce
  • 1/2 tablespoon soy sauce
  • 2 teaspoons cider vinegar
  • A dash of salt, smoked if you have it

Directions

  1. In a large pot, cook the chopped bacon over medium heat until the fat is rendered, then add more bacon grease as needed. If you already have cooked bacon and bacon grease, just heat the grease and toss the cooked bacon in with the onion.
  2. Add the onion and sauté until soft and just starting to brown. Add the garlic and cook 1 minute more.
  3. Add all the remaining seasoning ingredients and bring to a low simmer.
  4. Add the greens and simmer, covered, for 40–60 minutes until tender, stirring occasionally. Add water if they get too dry. They should be sitting in some liquid.
  5. Taste for seasoning, and add more salt, some black pepper or a few extra drops of cider vinegar if you like.

Freezing: These freeze really well if you don’t have an immediate use for them.

Vegetarian version : In place of the bacon (audible gasp), use 1 tablespoon olive oil or butter. Add 1/2 teaspoon smoked paprika with the garlic, and use vegetable stock. Smoked salt is especially nice here. Many Worcestershire sauces contain anchovies, so check the label or use a vegetarian brand.