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Categories:Viewed: 33 - Published at: 7 years ago
Ingredients
- 12 pounds mixed greens, such as Swiss chard, collards and turnip or beet greens, large stems discarded
- 1/2 cup rendered duck or bacon fat or 1 stick unsalted butter
- 4 large onions, coarsely chopped
- 10 large garlic cloves, minced
- 2 dried chipotle chiles or 2 canned chipotles in adobo
- Salt and freshly ground pepper
- 5 tablespoons cider vinegar
- Tabasco sauce
Method
- Wash the greens thoroughly in cold water and coarsely chop the leaves; do not dry them.
- Heat the duck fat in a large, heavy stockpot.
- Add the chopped onions and cook over moderately high heat, stirring often, until softened, about 7 minutes.
- Add the garlic and cook, stirring, until fragrant, about 3 minutes.
- Stir in the greens by the handful, adding more as the previous batch starts to wilt.
- Add the chipotles and season lightly with salt and pepper.
- Cover and cook over low heat, stirring often, until the greens are very tender, about 1 hour.
- Discard the chipotles if using dried.
- Stir in the vinegar and season with salt and pepper.
- Transfer the greens to a bowl and pass the Tabasco at the table.
