Salt
2 pounds tough, assertive greens, such as collards, kale,
mustard, or turnip, stemmed, washed in several
changes of cold water and coarsely chopped
[The cookbook includes illustrations of the best
way to accomplish this task.]
4 slices bacon, cut into 1/4-inch dice
2 teaspoons unsalted butter
1 small red onion, minced (about 1 cup)
2 large cloves garlic, minced
1 teaspoon brown sugar
1/2 – 3/4 cup homemade chicken stock or
canned low-sodium broth
1 1/2 teaspoons cider vinegar
Ground black pepper

1. Bring 2 quarts water to a boil in a soup kettle or other saucepan. Add
1 1/2 teaspoons salt and the greens and stir until wilted. Cover and
cook until greens are just tender, 7 to 8 minutes. Drain in a colander.
Rinse the kettle with cold water to cool, then refill with cold water.
Pour the greens into cold water to stop the cooking process. Lift a
handful of greens out of the water, and squeeze until only droplets
fall from them. Repeat with the remaining greens.
2. Cook the bacon in a large sauté pan over medium heat until lightly
browned but not too crisp, 7 to 8 minutes. Transfer the bacon with
a slotted spoon to a paper towel-lined plate.
3. Add the butter to the hot bacon fat and heat over medium heat until
it has melted and the foaming has subsided, about 1 minute. Add
the red onion and sauté until softened and browned, about 10
minutes. Add the garlic, brown sugar, cooked greens, and cooked
bacon and toss. Add 1/2 cup stock and cook over medium-high heat,
adding more stock if necessary, until the greens are tender and juicy
and most of the stock has been absorbed, about 5 minutes. Add the
vinegar and season with salt and pepper to taste. Serve immediately.
 

Southern-Style Greens with Andouille
Sausage and Red Pepper

Follow the recipe for Southern-Style Greens. Replacing the bacon in
step 2 with 10 ounces andouille sausage, cut in half lengthwise and
then sliced crosswise into 1/4-inch pieces. Cook the andouille over
medium heat until cooked through, about 5 minutes. Transfer the
cooked sausage to a paper towel-lined plate. In step 3, add 4 table-
spoons butter to the pan and add 1/2 large red bell pepper, cut into
1/2-inch dice, along with the red onion. Proceed as directed, adding
the cooked sausage back to the pan along with the greens.
 

 Southern-Style Beans and Greens

Follow the recipe for Southern-Style Greens, adding two 15 1/2-ounce
cans white beans, drained and rinsed, and 1 tablespoon minced fresh
savory along with the cooked greens in step 3.