Wilted Greens

Updated February 23, 2016

Chef

Cookbook

Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill

Published by Workman

View

This image courtesy of Joseph DeLeo

Collard, turnip, and mustard greens are the traditional "greens" of the South. Typically, a big pot of water with ham hocks, or some other flavorful cut of pork, and a sliced onion would be simmered for a couple of hours, and then the greens - triple-washed - would be added (turnip greens, in particular, are notorious for holding on to sandy soil, so that is why washing them three times is essential). Simmered for at least two hours, they break down to a very soft texture and the flavor is old-time good. Served with a big splash of hot pepper-flavored vinegar and some corn bread, this made a meal that the hill farmers of the South survived on during hard times. Now we cut greens into a chiffonade - thin strips - blanch them to help keep their vibrant color, and cook them again briefly with a bit of pork so they remain loaded with flavor.

Serves6

Cooking Methodsauteeing

CostInexpensive

Easy

Total Timeunder 30 minutes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, high fiber, lactose-free, low carb, peanut free, soy free, tree nut free

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturegarlicky, savory, smoky, spiced

Type of Dishvegetable

Ingredients

1 large bunch of collard, mustard, or turnip greens, trimmed
2 to 3 slices bacon, chopped
1 tablespoon olive oil
1 onion, sliced
1 dried hot chile pepper
1 garlic clove, crushed
Kosher salt and freshly ground black pepper

Instructions

Take several of the leaves at a time and stack them on top of each other, then roll them up tightly like a cigar and slice crosswise with a large sharp knife to produce very thin strips, called chiffonade.
Bring a large pot of salted water to a boil. Prepare an ice bath. Blanch the greens in the boiling water for about 2 minutes. Drain and immerse the greens in the ice bath to stop the cooking. Drain and squeeze dry.
Meanwhile, combine the chopped bacon with the olive oil in a large saute pan and heat until hot. Add the onion and saute until soft, about 10 minutes. Toss in the dried chile and crushed garlic and toss until fragrant, about 2 minutes more. Add the greens and toss over high heat until wilted and glossy, 3 to 4 minutes. Remove the chile and garlic, season with salt and pepper, and serve.