- 3 strips of bacon, chopped (turkey or pork)
- 1 large onion, chopped
- 5 garlic cloves, chopped
- 1 lb. trimmed mixed greens
- 1/2 cup chicken stock
- 1/4 teaspoon red wine vinegar
- 1/8 teaspoon red pepper flakes
In a large soup pot, fry the bacon over medium heat until it has rendered it’s fat and is crispy. Add the onions and cook in the bacon grease with a pinch of salt until translucent. Add the garlic and saute for about two minutes. Add the chicken stock and deglaze the pan. Deglazing means to bring the chicken stock to a slow boil and scrape up all of the browned bits off of the bottom. This infuses the stock with great flavor from the bacon, onions and garlic.
Add the greens with a good pinch of salt and cook until they have wilted down enough to be able to stir easily. You may have to work in batches. Turn the heat down to low, cover the pan and allow to simmer for at least thirty minutes, or up to two hours. Shortly before serving, stir in vinegar and red pepper flakes. Taste for seasoning and add more salt if needed. Best when served warm, not piping hot. The flavors are lost a bit when just off the stove.