Collard Greens with Bacon

1. 1

   Working in batches, stack the greens; cut crosswise into 2-inch-thick strips.

2. 2

   Gather the strips; cut crosswise into 2-inch pieces.

3. 3

   Transfer to a large bowl of cold water; swish to remove grit.

4. 4

   Transfer the greens to a colander using a slotted spoon; let drain.

5. 5

   Repeat until the greens are free of grit.

6. 6

   Heat the oil in a very large skillet over medium-high heat.

7. 7

   Add the onion and bacon; cook until the onion is translucent, about 4 minutes.

8. 8

   Add the greens; cook, stirring, until the greens begin to wilt and are reduced in volume.

9. 9

   Raise heat to high; add the vinegar.

10. 10

    Cook, scraping up brown bits from the bottom of the skillet, until the vinegar has evaporated, about 1 minute.

11. 11

    Add the stock; reduce heat.

12. 12

    Simmer, covered, until the greens are just tender, 12 to 14 minutes.

13. 13

    If making ahead, refrigerate, covered; reheat over low.

* Per serving · 4 servings · Values may vary.

No additional tips available.