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Collard Greens with Guanciale and Chiles

Photo: Yunhee Kim; Styling: Robyn Valarik
Total time 1 hr, 15 mins
Yield Serves 4 to 6
Craig Stoll of Delfina in San Francisco jokes that the non-traditional greens with classic Italian seasonings make this dish "Southern/Italian--as opposed to southern Italian." It's worth it to track down guanciale--rich, sweet Italian-style bacon--and fruity, hot Calabrian chiles.


  • 1 cup (7 oz.) guanciale* or thick-cut bacon cut into 1/2-in. dice
  • 2 pounds collard greens, stems and ribs removed
  • 2 garlic cloves, peeled and lightly smashed
  • 2 tablespoons extra-virgin olive oil
  • 1 small dried chile such as arbol
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 Calabrian chiles* packed in oil and vinegar or pickled piquillo peppers, thinly sliced

Nutrition Information

  • calories 186
  • caloriesfromfat 76 %
  • protein 5.3 g
  • fat 16 g
  • satfat 4.4 g
  • carbohydrate 7 g
  • fiber 3.5 g
  • sodium 284 mg
  • cholesterol 16 mg

How to Make It

  1. Bring guanciale and 3 cups water to a boil in a small saucepan, then cook at a rapid simmer 10 minutes (5 minutes if using bacon) to render some fat. Drain, reserving 2 cups water. Blot guanciale dry.

  2. Boil collard greens gently in a large pot filled three-quarters full of water until tender, 18 to 20 minutes. Drain, rinse with cool water, and drain again. Coarsely chop.

  3. Cook garlic in oil in a large frying pan over medium-low heat until sizzling, 2 to 3 minutes. Add guanciale; cook 2 minutes, then transfer garlic to paper towels. Continue cooking guanciale, stirring often with a long-handled spoon (it may spatter), until crisp, 6 to 10 minutes. With a slotted spoon, transfer to paper towels.

  4. Break arbol chile in half, add to oil in pan, and toast until puffed, 1 minute. Add greens, reserved garlic, and salt and pepper and stir until coated. Add reserved cooking liquid and cook over medium-high heat until most of liquid evaporates but greens are still juicy, 10 to 15 minutes.

  5. Stir in guanciale. Spoon greens into a dish and scatter Calabrian chiles on top.

  6. *Find guanciale and Calabrian chiles on or from an Italian deli or grocer.

  7. Note: Nutritional analysis is per serving.

Delfina, San Francisco