Slow-Cooked Greens With Chow Chow
This recipe is an ode to the South. Instead of finishing greens with vinegar, finish with chow chow.
2 pounds of braising greens (kale, collard greens, mustard greens, or a combination), stripped from the stems, washed and chopped
1 cup of bacon, diced
5 cloves of garlic, peeled and minced
1 onion, peeled and sliced
1 cup of water
1/2 12-ounce jar of chow chow
salt and pepper, to season
Preheat a large sauté pan to medium heat.
Add the bacon, and cook until the fat is rendered and the bacon is crispy.
Add the onion and garlic, and cook another minute.
Add the greens and cover with a lid.
Cook for 5 minutes covered, then add water and cook covered for another 5 minutes.
Uncover and continue cooking until the liquid evaporates.
Add in the chow chow to finish, season and serve.