Leafy Greens & Pot Likker
6 cups chopped leafy greens* (stems removed)
1 cup chopped leafy green stems
4 strips thick-cut bacon, chopped
1 large shallot, sliced
4 cloves garlic, chopped
½ teaspoon red pepper flakes
¼ cup dark brown sugar
½ cup apple cider vinegar
4 cups low sodium chicken stock
1 teaspoon freshly-cracked black pepper
*mustard greens, red chard, turnip greens, collard greens or a combination
Heat a large stockpot to medium high. Add bacon and cook for five minutes. Add shallots and garlic and cook for an additional 10 minutes. Add chopped stems and cook for two minutes. Add red pepper flakes, brown sugar, vinegar and stock and bring to a boil. Add chopped greens, cover and simmer for one hour. Once greens are fully cooked and tender, add pepper.
Ladle greens into bowls, add liquid (likker), top with a teaspoon of sour cream or shredded Parmesan. Serve with rustic bread for mopping up likker.