Name: Braised Hearty Greens with Pancetta and Pine Nuts
Total time: 45 min
Cuisine: SouthernUS & Canada
Ingredients: 1/3 cup pine nuts; 6 ounces pancetta , sliced 1/4 inch thick and chopped; 1/2 cup thinly sliced red onion; 2 1/2 pounds hearty greens (kale, mustard, turnip, or collards) stemmed and leaves chopped; 1 cup low-sodium chicken broth; 1 tablespoon packed brown sugar; Salt and pepper; 1/8 teaspoon cayenne pepper; 2 tablespoons unsalted butter; 2 tablespoons red wine vinegar

Why This Recipe Works

We wanted a one-pot hearty greens recipe with no parcooking. To achieve this, we cooked half of the greens with a little bit of liquid before adding the rest and then covered the pot. When the greens had almost the tender-firm texture we wanted, we removed the lid to allow the liquid to cook off. The result: a winter greens recipe that highlights the greens’ cabbagelike flavor and firm texture.

Before You Begin

Collards may need a few extra minutes of covered cooking in step 1. Don’t be alarmed by what may seem like an excessive amount of greens. They wilt significantly when cooked.

Instructions

Toast pine nuts in Dutch oven over medium heat until golden, about 5 minutes; set aside. Cook pancetta in now-empty pot until browned, 6 to 8 minutes. Using slotted spoon, transfer pancetta to paper towel–lined plate. Cook onion in now-empty pot until softened, about 5 minutes. Add half of greens, broth, sugar, ½ teaspoon salt, and cayenne. Cover and cook until greens are beginning to wilt, about 1 minute. Stir in remaining greens and cook, covered, stirring occasionally, over medium-low heat until completely tender, about 30 minutes.

Remove lid and cook over medium-high heat, stirring occasionally, until liquid is nearly evaporated, about 10 minutes. Stir in pancetta, butter, and vinegar and cook until butter is melted, about 30 seconds. Season with salt and pepper to taste, and sprinkle with pine nuts. Serve.