Recently, I mentioned that I had A LOT of Red Beans and Rice leftover and I really wanted to make sure I used them since they were so delicious. An obvious option was to make a Cajun Pork Tenderloin (I will share that recipe another time) and my favorite side dish…Braised Greens! Now, I make my traditional greens with a nice big ham hock but when I want something a little different, this is my go-to recipe and I love it!
Frankie’s Braised Greens
Greens have been a staple in my family my whole life. They are always on the table at Thanksgiving and I make some kind of version often. This recipe is one of my favorites and it is so easy! Many times I double it because I like to add the leftovers to my vegetable soup recipe. The tangy flavor of the greens is so refreshing and brightens up any dish!
4 slices bacon 1 small yellow onion, chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon kosher salt Pinch red pepper flakes 8 cups collard, turnip, or kale greens, roughly chopped 1 1/2 cups low-sodium chicken broth, plus 1/4 cup 1 large tomato, diced 2 teaspoons white vinegar (If you like to sweeten your greens a bit, use cider vinegar instead but I like it tangy) Freshly ground black pepper
Cook the bacon over medium heat in a large skillet until browned, about 6 minutes.Bacon!
Remove, chop, and add back to the pan…Do not drain the grease! Add the onion, garlic, oregano, salt and pepper flakes and cook until tender, about 8 minutes.
Back into the pan with the onions and spices
Stir in the greens and 1 1/2 cups broth, cover, cook until wilted, about 10 minutes. Stir in 1/4 cup broth, vinegar, and tomatoes and simmer for at least an hour. Season with salt and pepper to taste if needed.
My Braised Greens served along with leftover Red Beans & Rice and Cajun Pork Tenderloin…Yummy!
Bottom Line: The perfect mouthful and I’m not even kidding!
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