Braised Greens

Name: Braised Greens
Ingredients: 8 ounces slab bacon, cut into lardons; 3 tablespoons duck fat or lard; 2 cloves garlic, sliced; 2 shallots, sliced; 2 fresno chiles, seeded and sliced; 1 pound hardy greens, such as Swiss chard, collards, rapini, or beet greens, stems trimmed; 1/4 cup sherry vinegar; Salt and freshly ground pepper; 1/4 cup honey

9 ingredients

8 steps

Ingredients

8 ounces slab bacon, cut into lardons
3 tablespoons duck fat or lard
2 cloves garlic, sliced
2 shallots, sliced
2 fresno chiles, seeded and sliced
1 pound hardy greens, such as Swiss chard, collards, rapini, or beet greens, stems trimmed
1/4 cup sherry vinegar
Salt and freshly ground pepper
1/4 cup honey

Directions

1

Heat a 6-quart casserole over medium heat.
2

Add the bacon and duck fat and cook for five minutes to render the fat from the bacon.
3

Add the garlic, shallot, and chiles and cook until softened but not browned, about 2 minutes.
4

Add the greens, reduce the heat to low, add the vinegar, and season with salt and pepper.
5

Cook the greens down until they're tender, about 1 hour.
6

Drizzle with the honey and mix well.
7

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
8

The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.