Generally speaking, “greens” are the edible leaves of plants that we eat cooked—as opposed to lettuce, for example, which we usually eat raw. Some of the most common greens are collard, kale, chard, chicory, dandelion and mustard, but greens can also be leaves from beets, turnips, amaranth, broccoli raab, callaloo, kohlrabi and spinach.
Among the most highly nutritious vegetables, greens are an excellent source of carotenes, vitamins C and B6, manganese and fiber. Serve them raw, in a salad; lightly sautéed in olive oil and garlic; braised with apples and drizzled with balsamic vinegar; tossed with pine nuts, feta, whole-grain pasta and olive oil; or cooked and pureed with potatoes and vegetable stock for a soup.
A traditional Southern preparation, however, is sautéed in some sort of pork fat, then braised—as in this recipe. “Pot likker” is the rich liquid that accumulates at the bottom of the pot.
Serves 4 to 6
About 3 ounces (3 slices) thick-cut bacon or side meat, diced
1 small carrot, minced
3 to 4 cloves garlic, minced
1 teaspoon red pepper flakes
2 to 3 pounds greens, stems removed, washed and dried
About 1 cup chicken stock or water
Salt to taste
Freshly ground black pepper to taste
Cider vinegar to taste
In a wide saucepan or large sauté pan over medium-high heat, cook the bacon until crisp and the fat is rendered, 3 to 5 minutes Add the carrot, garlic and red pepper flakes and cook until the carrot is tender, 1 to 2 minutes. Stir in the greens a handful at a time, waiting until one batch is wilted before adding the next. When all the greens have been added, add enough chicken stock to barely cover the greens. Bring to a boil, lower to a simmer, and cook until the greens are tender, 15 to 25 minutes depending on the greens.
Remove from heat and season to taste with salt, pepper and cider vinegar.