I posted Serious Eats’s recipe for Collard Greens Mineira less than a week ago and I finally had a chance to make them tonight. In the past, I blanched my hearty greens before I sauteed them — a time-consuming, multiple-pan process — so this super-quick, one-pan recipe piqued my interest.
Here’s what I gathered for the recipe:
- 1 bunch of lancinato kale, leaves removed and thinly chopped
- 3 slices of bacon, cut in 1/4” strips
- splash of Banyuls vinegar (the original recipe uses a squeeze of lemon)
- Kosher salt
- Freshly ground black pepper
Here’s what I did:
I washed and chopped the kale leaves…
…and assembled the rest of my ingredients.
I sauteed the bacon bits in a large cast iron skillet over medium heat. Once they were crisp…
…I added in the kale leaves with a dash of salt and pepper.
I stirred the kale and bacon for a couple minutes and then splashed on some vinegar.
Super quick and yummy! The slightly wilted bitter greens are well-balanced with the bacon and vinegar. From now on, this speedy and simple cooking method will be the only way I make my hearty greens! Another shortcut to deliciousness…