Cook Time: 1 hour or more
Ingredients
- 1 2 lb. bag of collard greens
- 3 cloves garlic, minced
- 1 sweet onion, diced
- 5-8 slices of pancetta, diced
- 1- 2 tbsp extra virgin olive oil
- salt and pepper
- 1 tbsp sugar
- 1/2 tbsp white vinegar
Instructions
Over medium heat, add the diced pancetta into the Emile Henry stew pot. Cook until it becomes crispy. Add the minced garlic and diced onion, and sauté in the rendered pancetta fat. Sauté the onion and garlic for about 5-7 minutes. Add the collard greens, 1 teaspoon of salt and pepper, 1 tablespoon of oil, sugar, and vinegar. The sugar and vinegar will eliminate the bitterness that is often associated with dark leafy greens, and a little bit goes a long way, so don't add more than instructed. Put the lid on, and turn the heat to low. Let the collard greens cook down for 20 minutes. Remove the lid, stir, and add 1 tablespoon of oil. Close the lid again and continue to cook for another 25-35 minutes, stirring every 10 minutes or so. Add more salt and pepper if desired.
