Braised Greens with Bacon and Onion

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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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WHY THIS RECIPE WORKS

We wanted a one-pot winter greens recipe with no parcooking. To achieve this, we sautéed half of the greens before adding the rest with a little bit of liquid and covered the pot. When the greens had almost the tender-firm texture we wanted...

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