From the Garden
2 lbs. assorted greens (collards, turnip, mustard, and/or kale), stalks removed and leaves chopped into 1/2-inch strips (see instructions)
2 medium white root vegetables (turnips or kholrabi), diced into 1/2-inch pieces
1 large sweet onion, diced
5 garlic cloves, minced
From the Store
2 Tbsp. olive oil
3/4 cup chicken broth or water
3 Tbsp. cider vinegar
1 Tbsp. brown sugar
6 oz. salted pork, uncooked (optional)
2 Tbsp. salted butter (optional)
1 tsp. red pepper flakes (optional)
1/2 tsp. hot sauce (optional)
Salt and pepper, to taste
Use a knife to cut on either side of the large rib running up each collard green leaf. Remove it and discard it. You don’t need to go all the way up the leaf, just remove the thickest part. For smaller leaves, just remove the stem. Stack about 4 to 5 leaves, roll them up, and cut into 1/2-inch strips. Repeat with remaining leaves.
(Optional) Cook salted pork in a large pot over medium heat until lightly crisp. Remove with a slotted spoon to a paper towel lined plate. Let cool, then chop or pull apart into small pieces.
Heat a large pot over medium heat with olive oil (or remaining pork fat if applicable)
Add chopped onion and white root vegetables and cook over medium heat, stirring occasionally, until softened.
Add broth, vinegar, sugar, red pepper flakes (optional), and hot sauce (optional) to pot. Stir to combine.
Add greens and use tongs to turn and mix them until they reduce in size some. Cover, turn heat to low and cook for 1 hour, stirring occasionally.
Season with salt and pepper to taste. Serve and enjoy!