Wine-Simmered Collard Greens

Name: Wine-Simmered Collard Greens
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 4 tbsp. canola oil; ¼ lb. slab bacon, cubed; 6 cloves garlic, smashed; 1 yellow onion, quartered; 1½ lb. collard greens (about 40 leaves), stemmed and roughly chopped; 2 cups white wine, such as gewurztraminer; 4 cups chicken broth; Kosher salt and freshly ground black pepper, to taste; 1 tbsp. apple cider vinegar; 1 tsp. sugar

Serves
serves 6

TODD COLEMAN

Houston chef Bryan Caswell simmers collard greens in chicken broth and gewurztraminer, a slightly sweet white wine, to deepen their flavor.

Ingredients

4 tbsp. canola oil
¼ lb. slab bacon, cubed
6 cloves garlic, smashed
1 yellow onion, quartered
1½ lb. collard greens (about 40 leaves), stemmed and roughly chopped
2 cups white wine, such as gewurztraminer
4 cups chicken broth
Kosher salt and freshly ground black pepper, to taste
1 tbsp. apple cider vinegar
1 tsp. sugar

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Instructions

Step 1

Heat 2 tbsp. oil in an 8-qt. stockpot over medium-high heat. Add bacon; cook, stirring occasionally, until bacon is browned and crisp, about 12 minutes. Transfer bacon to a bowl with a slotted spoon.

Step 2

Add garlic and onions to pot; cook until onions are golden, 8-10 minutes. Using the slotted spoon, transfer the garlic and onions to the bowl with the bacon.

Step 3

Add the remaining oil and greens to pot; cook until greens are slightly wilted, about 5 minutes. Add the wine and bring to a boil; cook until liquid is reduced by half, about 10 minutes. Add broth, 4 cups water, and reserved bacon, onions, and garlic; season lightly with salt and pepper. Boil; reduce heat to medium low and simmer, stirring occasionally, until the collards are tender, about 2 hours. Stir in vinegar and sugar and season with salt and pepper.

Heat 2 tbsp. oil in an 8-qt. stockpot over medium-high heat. Add bacon; cook, stirring occasionally, until bacon is browned and crisp, about 12 minutes. Transfer bacon to a bowl with a slotted spoon.
Add garlic and onions to pot; cook until onions are golden, 8-10 minutes. Using the slotted spoon, transfer the garlic and onions to the bowl with the bacon.
Add the remaining oil and greens to pot; cook until greens are slightly wilted, about 5 minutes. Add the wine and bring to a boil; cook until liquid is reduced by half, about 10 minutes. Add broth, 4 cups water, and reserved bacon, onions, and garlic; season lightly with salt and pepper. Boil; reduce heat to medium low and simmer, stirring occasionally, until the collards are tender, about 2 hours. Stir in vinegar and sugar and season with salt and pepper.