Braised Field Greens


  • 1 tablespoon olive oil
  • 3 strips apple smoked bacon, diced
  • 1 shallot, finely diced
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 garlic clove, finely diced
  • 8 cups (firmly packed) torn and stemmed kale, Swiss chard and/or mustard greens
  • 1 cup chicken stock
  • 2 tablespoons vinegar



Heat the oil in a large skillet over high heat. Add the diced bacon and cook until crispy. Add the shallot, , salt, and pepper ; sauté for 2 minutes. Add the garlic, greens, and stock, cover and cook, stirring occasionally, for 20 minutes; add the vinegar and cook for an additional 2 minutes. Remove from the heat. Serve immediately.


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