Lunch: Sautéed Collard Greens with Slab Bacon

Recipe by /contributors/blue-smoke Crisp and juicy pieces of slab bacon and just the right hit of red wine vinegar bring the perfect tangy-porky balance to these slow-cooked Southern greens.

Ingredients

1/2 pound slab bacon, cut into 1/2-inch cubes
1 medium onion, finely chopped
3 garlic cloves, finely chopped
2 pounds collard greens (about 3 bunches), thick stems trimmed, leaves cut crosswise into wide ribbons
1/2 cup red wine vinegar
1 tablespoon sugar
Kosher salt

Instructions

Cook bacon in a large wide pot over medium heat, stirring occasionally, until golden and crisp, about 15 minutes. Add onion, reduce heat to medium-low, and cook, stirring occasionally, until onion is softened and lightly golden, about 5 minutes. Add garlic and cook 1 minute.
Add collard greens. Increase heat to high and cook, stirring occasionally, until just wilted, about 8 minutes. Add vinegar and cook, stirring frequently, until liquid is almost evaporated, 5 –7 minutes. Stir in sugar and 6 cups water; bring to a boil, then reduce heat to low and simmer until collard greens are tender, about 1 hour. Transfer to a platter and season with salt.

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