Braised Hearty Greens with Pancetta and Pine Nuts

Name: Braised Hearty Greens with Pancetta and Pine Nuts
Yield: Serves 4 to 6
Cuisine: Southern
Ingredients: 1/3 cup, pine nuts; 6 ounces, pancetta, sliced 1/4 inch thick and chopped; 1/2 cup thinly sliced, red onion; 2 1/2 pounds, hearty greens (kale, mustard, turnip, or collards) stemmed and leaves chopped; 1 cup, low-sodium chicken broth; 1 tablespoon, packed brown sugar; , Salt and pepper; 1/8 teaspoon, cayenne pepper; 2 tablespoons, unsalted butter; 2 tablespoons, red wine vinegar

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Appears in Cook's Country December/January 2012

Side Dishes

Southern

Vegetables

First, we figured out how to cook them faster. Then, we developed flavorful variations to further tempt you to "go green."

SERVES4 to 6

TIME45 minutes

WHY THIS RECIPE WORKS

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

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