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Braised Greens with Apples

American/New American
Recipes from Two Sonoma Wine County Restaurants by Jeff Mall and Josh Silvers.
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
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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