We have trouble finding a greens recipe that works for both of us, so when we saw one for collard greens over at AnnaShortcakes we just had to try it. Katherine often thinks greens are too bitter, unless they’re cooked in a fashion that eliminates any nutritional value, and I like them about anyway you serve them. We like this recipe because it used a bit of brown sugar and vinegar, which cuts the bitterness. The original recipe was part of a great Southern meal on AnnaShortcakes that included cheesy baked grits and chicken in pecan sauce. Also, check out her horseradish-crusted pork chops.
Turnip greens (slightly adapted from AnnaShortcakes)
- 1 bunch turnip greens
- 1/2 red onion, finely chopped
- 3 slices bacon
- 1 can beef broth
- 1/8 cup balsamic vinegar
- 1 tbsp brown sugar
- 1/4 tsp crushed red pepper
- 1/2 dried chili, diced
Rinse greens and drain well. Cook bacon in a Dutch oven until crisp, remove and allow to drain on a plate lined with a paper towel Saute onion in the remaining bacon grease over medium until tender, about 5 minutes. Add broth, vinegar, brown sugar and peppers. Bring to a boil. Add the greens, stirring occasionally. Continue to boil until the greens are wilted. Crumble the bacon and throw that in the pot. Reduce heat to a simmer and continue cooking until tender, about 20 minutes.