4 slices bacon, cut into 1-inch pieces (we used hickory smoked bacon)
1 cup chopped yellow onion
1 clove garlic, minced
8 cups chopped fresh turnip greens
4 cups vegetable broth
¼ cup apple cider vinegar
2 tablespoons firmly packed light brown sugar
Take a large saucepan out and add the bacon to it, setting the heat to medium-high. Stir frequently (constantly if the bacon starts to stick to the saucepan) for 8 to 10 minutes or until the bacon’s crispy. Toss the onion and garlic into the saucepan, stirring constantly for 3 minutes or until the onion is tender. Add the turnip greens in, stirring until the greens look a little wilted. Pour the broth in, as well as adding in the remaining ingredients, stirring to combine. Once you see that the liquid is boiling, turn the heat down to medium-low, putting a lid on afterwards. Let it cook for 15 minutes and eat right away.
If you try this dish as is, you might be disappointed in the flavor but I found it to be a lot tastier after adding more salt and vinegar to the dish. I could taste the smokiness from the bacon more and I liked being able to taste the apple cider vinegar more as well in the dish.
3 tablespoons olive oil (we used extra-virgin olive oil)
1 medium onion, minced (about 1 cup) (we went with the 1 cup measurement rather than mincing a whole onion)
5 medium garlic cloves, minced or pressed (we minced)
1/8 teaspoon red pepper flakes (we used ¼ teaspoon)
2 pounds kale or collard greens, ribs removed, leaves chopped into 3-inch pieces and rinsed (we used collard greens)
1 cup low-sodium chicken broth
1 cup water
2-3 teaspoons juice from 1 lemon (we used 2 teaspoons)
Ground black pepper (we used freshly ground black pepper)
Pour 2 tablespoons of oil into a Dutch oven and set the heat to medium. Once the oil’s shimmering, toss the onion in, stirring constantly for 4 to 5 minutes or until the onion’s softened and begins to brown. Now add in the garlic and pepper flakes, stirring until the garlic becomes fragrant, which could happen within a minute. Now toss half of the greens in and stir just long enough for the greens to start wilting (about 1 minute). Now add in what’s left of the greens along with the broth, water and ¼ teaspoon salt. Quickly put a lid on the Dutch oven and turn the heat down to medium-low. Cook, stirring now and then, long enough for the greens to get tender. This should take 25-35 minutes if you chose to go with kale or 35-45 minutes for collards (we cooked our collards for 35 minutes).
Take the lid off and turn the heat up to medium-high. Cook, stirring now and then, until most of the liquid’s evaporated (bottom of the pot should look practically dry and the greens start sizzling), 8 to 12 minutes. Take the Dutch oven off the heat, stirring in 2 teaspoons of the lemon juice as well as the last tablespoon of olive oil. Season with salt, pepper, and what’s left of the lemon juice (we didn’t add any pepper or that remaining teaspoon of lemon juice). Serve immediately.
This was so freaking delicious ! It’s supposed to serve 4 but you could end up eating this all by yourself ! The tart lemon juice balances out the bitterness of the collards, the olive oil at the end makes this feel so buttery in your mouth and the greens are nice and tender. We increased the red pepper flakes but still didn’t get much heat. If you don’t like much heat then we’d suggest leaving it as is but if you’re like us and like some good heat in your food then we’d suggest increasing the amount of pepper flakes even more. This is a perfect side dish for an everyday meal or serving as a side dish at a holiday meal !