At the restaurant, Esau takes almost two days to make the stock and cook these greens. He adapted this recipe for busy home cooks. For tips on preparing greens, see "From Our Kitchen" on page 128.
Cook bacon in a 9-quart stockpot 10 to 12 minutes or until semicrisp. Add onions, and sauté 5 minutes; add garlic, and sauté 1 minute.
Stir in broth, greens, and remaining ingredients. Cook, uncovered, over medium heat 2 hours or until greens are tender. Garnish, if desired.
Note: Esau occasionally adds beer or dark ale to the recipe near the end of cooking and simmers until the extra liquid is reduced.
Find recipes with ingredients that you have on hand.