Braised Greens with Apples

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.

Published on July 8, 2010
About the Author
Wine Enthusiast

Where Wine Lives. The World In Your Glass. Check out our Facebook page at

The latest wine reviews, trends and recipes plus special offers on wine storage and accessories