Peachy the Magazine October/November 2013 | Page 51

FARM-TO-FORK

BRAISED GREENS

?4 pound smoked slab bacon,
cut into 1?4" dice
1

1 yellow onion, julienned
2 large bunches fresh collard greens,
ribs removed, washed, and cut into
1
?2" strips
?2 cup water

1

2 tablespoons balsamic vinegar
2 teaspoons hot pepper sauce
(we use Tabasco)
salt and pepper to taste
Place the bacon in a 8 quart stock pot
on low heat and slowly render until
bacon is crispy.

Turn the heat up to medium and
add the julienned onions and sauté
until just starting to wilt and turn a
caramel color.
Add the collards, pushing them down
into the pot as needed, then the water.
Turn the greens over onto themselves
occasionally with a pair of tongs until
starting to wilt down into the pot. Turn
the heat back down to low, cover and
simmer for 30 minutes.
Turn the greens over again and add
the vinegar, pepper sauce, salt and
pepper. Cover and simmer for an
additional 30 minutes. Adjust seasoning as needed.

OCTOBER / NOVEMBER 2013

51