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Braised Winter Greens with Bacon

Yield Serves 8
Time: about 1 3/4 hours. Old-fashioned long-cooked winter greens are pure comfort; sneak in some top-quality bacon and zippy mustard seeds, and they're holiday fare.


  • 8 slices (about 10 oz.) applewood-smoked bacon, chopped
  • 1/4 cup extra-virgin olive oil, divided
  • 6 large garlic cloves, peeled
  • 6 pounds mixed winter greens, such as Swiss chard, mustard greens, and/or kale
  • About 2 cups reduced-sodium chicken broth
  • 2 tablespoons yellow mustard seeds
  • 2 tablespoons red-wine vinegar
  • Kosher salt and freshly ground black pepper

Nutrition Information

  • calories 338
  • caloriesfromfat 77 %
  • protein 10 g
  • fat 29 g
  • satfat 8.7 g
  • carbohydrate 14 g
  • fiber 5.5 g
  • sodium 1028 mg
  • cholesterol 24 mg

How to Make It

  1. In a large pot over medium heat, cook bacon, stirring often, until fat is rendered and bacon begins to brown, 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Add 2 tbsp. olive oil and the garlic to pot; cook, stirring often, until garlic is golden, 3 to 5 minutes.

  2. Meanwhile, rinse greens and trim off ends. Cut out tough center ribs and slice ribs crosswise into 1-in. lengths; quarter the leaves. Add ribs to pot and cook, stirring often, until they begin to soften, 6 to 7 minutes. In batches, add leaves to pot, stirring until all are wilted. Add 1 3/4 cups chicken broth, the mustard seeds, and cooked bacon; cover and simmer until greens are tender to bite, 45 minutes to 1 hour, checking occasionally to make sure liquid hasn't completely evaporated; add more broth if it has.

  3. Drain greens (reserve liquid for other uses) and mound in a bowl. Stir in vinegar and salt and pepper to taste, then drizzle with remaining 2 tbsp. olive oil.

  4. Note: Nutritional analysis is per serving.