Braised Greens with Bacon and Onion
20 comments
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.
has video
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...
