Saveur

Photo: Todd Coleman

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

1. 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.

2. 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.

3. 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

This article was first published in Saveur in Issue #121