Greens With Pot Liquor Recipes

Steps:

• Fry bacon in a large pot over medium heat until the fat is rendered and the bacon has begun to color.
• Stir in the onions and cook until soft and translucent, about 5 minutes.
• Stir in the garlic and chiles; cook an additional minute.
• Dump in about half of the greens and toss until somewhat wilted.
• Add in the rest of the greens and toss again.
• Pour in the stock and vinegar, and season with salt and pepper.
• Cover and simmer the greens until very tender, 25-30 minutes.
• Serve the greens and pot liquor in a big bowl, hot and soupy.

Steps:

• Heat bacon drippings in a cast-iron skillet over medium heat. Add the greens. Stir-fry, I suppose, since you are stirring and frying, for 1 to 4 minutes (depends on how tough the greens are) or until greens are limp, tender, and have greatly reduced in size. Pork fat is good because it helps cover the bitterness of greens while bringing out their great flavor.
• At this point, you have a choice. Either serve them straight from the pan with a sprinkling of salt, or add 3 to 4 cups of water and salt to taste, and boil the greens 1 hour for extra tender, probably-won't-even-have-to-chew greens. If you don't have teeth, clearly you see which way to go here.