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.

Craig Stoll
This Story Originally Appeared On sunset.com

Gallery

Yunhee Kim; Styling: Robyn Valarik

Recipe Summary

total:
1 hr 15 mins
Yield:
Serves 4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

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

  • *Find guanciale and Calabrian chiles on amazon.com or from an Italian deli or grocer.

  • Note: Nutritional analysis is per serving.

Source

Delfina, San Francisco

Nutrition Facts

186 calories; calories from fat 76%; protein 5.3g; fat 16g; saturated fat 4.4g; carbohydrates 7g; fiber 3.5g; sodium 284mg; cholesterol 16mg.