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    Southern-style braised greens

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    Southern-style braised greens

    • Preparation time: 5 minutes
    • Cooking time: 30 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4 as a side

    Ingredients

    500ml pack Cooks’ Ingredients Chicken Stock
    ½ tbsp sunflower oil
    200g pack No.1 Free Range Beech Smoked Bacon Lardons
    1 onion, halved and thickly sliced
    4 cloves garlic, thinly sliced
    1 tbsp light brown soft sugar
    2 x 200g packs Baby Leaf Greens, stalks removed, roughly chopped
    2 tbsp apple cider vinegar
    1 tbsp Frank’s Red Hot Original Sauce, plus extra to serve

    Method

    1. Bring the stock to a simmer in a large saucepan over a medium heat. Meanwhile, in a large frying pan, heat the oil over a high heat and fry the lardons for 3-5 minutes, until crispy. Using a slotted spoon so the oil is left behind, transfer the lardons to the saucepan of stock.

    2. Return the frying pan to the heat and sauté the onion over a high heat for 2 minutes. Add the garlic and sauté for 1 minute more. Transfer the mixture to the stock.

    3. Stir the brown sugar into the stock and season with black pepper, then add the greens and toss to coat. If you can’t fit them all in at once, cover and leave to cook down for 5 minutes, then add the rest and toss through. Cover and simmer for 15-20 minutes, stirring once or twice, until tender.

    4. Stir in the vinegar and hot sauce, plus extra if desired. Delicious as a side with barbecued meats or fish.

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