Southern Style Greens
Southern style greens are a slow-cooked mix of mustard, collard, and chard simmered with bacon until soft and savory. Using several kinds of greens gives the pot a range of textures and a mild bitterness that the smoky pork rounds out. Browning the bacon first builds the base, and the chicken broth keeps everything moist during the long, gentle cook. A splash of vinegary hot sauce at the table cuts the richness.
Instructions
Cook the bacon pieces in a large stainless steel pot until they are just short of done. Lift them out or tip off the fat so the pot is drained.
If you want a richer pot of greens, pour 1 tablespoon of the bacon fat back into the pot. Add the greens and sauté over medium-high heat for 7 minutes, stirring so they wilt evenly.
Add the remaining ingredients, including the bacon, and turn the heat down to medium low. Cook for 45 minutes, until the greens are fully tender.
Skim off any excess fat if the pot looks greasy. Serve warm, with a clear, vinegar-based hot sauce on the side.
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