Use this method to cook almost any sort of greens. These are great in the Savory Pie. Change up the ingredients as you see fit. This is more about technique: sauté aromatics, add clean, wet, chopped greens and some flavoring and cook down to desired doneness. While I love this particular combination of flavors, you might not. Feel free to substitute!
1large bunch of greens(I used collards, in this case)
2Tablespoonsbacon fat or lard(or fat of your choice)
½medium onionchopped
hot pepper flaketo taste
salt and pepperto taste
1-2Tablespoonsred wine vinegar
2Tablespoonshoney
Instructions
First, Clean those greens!
Fill a clean, deep sink full of cold water.
Fold leaves in half along the main rib and then, using a sharp knife, cut the leaves away from the rib.
Cut the leaves, cross-wise, into several fat ribbons, and then toss all the ribbons into the water.
Swish them around a few times with your hands, allow any sand or dirt to settle to the bottom of the sink, then lift the ribbons out of the water and drain in a colander.
You may have to do this step two or three times, depending on how sandy your greens are.
For the Rest
Heat a very large, deep saute pan or Dutch oven over medium heat, and then add the fat.
Once the fat is hot, toss in the chopped onion and sizzle for three to four minutes, until translucent.
Put in all the greens, along with any water clinging to the leaves--they will most likely fill the pot but will cook way down, so worry not.
Add a bit of pepper flake, salt and pepper, vinegar and honey, put the lid on the pan and let cook for about five minutes.
Lift the lid, give the greens a good stir, and then taste. Adjust the seasonings as necessary, and continue to cook over medium to medium-low heat until the greens are as tender as you like.