COLLARD GREENS WITH RED ONION

Makes 8 servings

Southerners love their greens. In the South, a large quantity of greens to serve a family is commonly referred to as a “mess.” The exact quantity that constitutes a “mess” varies from family to family. Typically, greens are served with corn bread to dip into the potlikker. Potlikker is the highly concentrated, vitamin-filled broth that results from the long, slow cooking of the greens.

The traditional way to cook greens is to boil or simmer them slowly with a piece of salt pork or ham hock for a long time (this tempers their tough texture and smooth out their bitter flavor) until they are very soft. Here we’re using just a little bacon for flavor, but not too much fat.

2 slices bacon, chopped

2 medium red onions, coarsely chopped (about 2 cups)

1¼ cups homemade chicken stock or reduced-fat, low-sodium chicken broth

¼ cup cider vinegar

2 tablespoons firmly packed dark brown sugar

½ teaspoon red pepper flakes

4 pounds collard greens, preferably small leaves, coarse stems and ribs discarded

Coarse salt and freshly ground black pepper

• In a large, heavy-bottom pot cook the bacon over medium heat until crisp. Transfer to a plate lined with paper towels, and drain.

• Sauté the onions in the bacon drippings, stirring occasionally, until browned slightly and softened, 3 to 5 minutes. Add the stock, vinegar, brown sugar, red pepper flakes, and bacon, stirring until the sugar is dissolved.

• Wash, drain, and chop the leaves and thin stems of the greens. Add about half to the pot, tossing until slightly wilted. Add the remaining collards and toss to combine. Reduce the heat to medium low, cover, and simmer the collards until tender, about 30 minutes. Taste and adjust for seasoning with the salt and pepper. Serve immediately.