Braised Greens with Bacon and Onion

Name: Braised Greens with Bacon and Onion
Yield: Serves 4
Ingredients: 6 slices, bacon, cut into 1/4-inch-wide pieces; 2 tablespoons, bacon fat; 1 , medium red onion, halved and sliced pole to pole into 1/4-inch slices; 5 medium, garlic cloves, minced or pressed through a garlic press (about 5 teaspoons); 1/8 teaspoon, red pepper flakes; 2 pounds, kale or collard greens, ribs removed, leaves chopped into 3-inch pieces and rinsed (about 24 loosely packed cups; see related step-by-step below); 1 cup, low-sodium chicken broth; 1 cup, water; , Table salt; 3–4 teaspoons, cider vinegar; , Ground black pepper

Side Dishes
Vegetables

Appears in Cook's Illustrated January/February 2009, America's Test Kitchen TV

We wanted a one-pot approach to turning meaty winter greens like kale and collards tender—without spending hours or leaving them awash in liquid.

SERVES 4

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