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Braised Greens with Apples |
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| Category: | Sides |
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| Source: | Recipes from Two Sonoma Wine County Restaurants by Jeff Mall and Josh Silvers. |
| Ingredients: | 4 slices bacon 3 Granny Smith apples, peeled, cored, and cut into 1/2 inch thick slices 1 yellow onion, sliced 2 cloves garlic, sliced ¼ teaspoon red pepper flakes 3 cups water ½ cup apple cider or juice 2 tablespoons apple cider vinegar 2 bunchs (about 1 1/2 pounds) collard greens or kale, stemmed and chopped Kosher salt and freshly ground pepper to taste |
| Directions: | For the braised greens: In a large, nonreactive saucpan, cook the bacon over medium-high heat until it has rendered most of its fat, 6 to 8 minutes. Stir in the apples, onions, garlic, and pepper flakes and cook until the onions soften, about 5 minutes. Add the water, apple cider, and vinegar and bring to a boil. Stir in the greens and reduce the heat to a simmer. Partially cover and cook, stirring occasionally, until very tender, about 1 hour. Season with salt and pepper. |
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