Houston chef Bryan Caswell simmers collard greens in chicken broth and gewurztraminer, a slightly sweet white wine, to deepen their flavor.
- 4 tbsp. canola oil
- ¼ lb. slab bacon, cubed
- 6 cloves garlic, smashed
- 1 yellow onion, quartered
- 1½ lb. collard greens (about 40 leaves), stemmed and roughly chopped
- 2 cups white wine, such as gewurztraminer
- 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.