We first developed this recipe as a side for a vegetarian dish we were serving at Bayona. We wanted to create the traditional smoky pork flavor of southern greens without using pork. That’s when we thought about smoking the onions. The smokiness imparts a tremendously satisfying and “meaty” flavor, but if you want to prepare this dish in the real southern way, don’t hesitate to throw some bacon, ham, or salt pork in the pot. Also, we tend to cook ours a little drier (mainly for presentation, so it plates up neater), so if you want more pot liquor, add more water early on.
When it comes to selecting greens, a mixture of two or three varieties is the most delicious. Feel free to include red chard, beet tops, kale, or other hearty greens in the mix. Whichever you choose, be sure to wash them thoroughly (we do it twice), as they tend to be sandy and even a little grit can spoil the finished product. My husband, Chip, swears by adding a bottle of beer and a pinch of sugar to the pot—your call.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Heat the olive oil in a wide, heavy-bottomed skillet over medium heat. Add the onions and sauté for about 5 minutes, stirring often, until softened but not brown. Add the garlic and cook 1 more minute. Stir in the greens and cook over medium-high heat until wilted, about 5 minutes. Add about 1 cup of water, cover the pan, and cook 20 minutes more. Remove the cover and turn up the heat to evaporate some of the liquid. Taste the greens: if they’re slightly bitter, reduce the heat and cook a little longer. When the greens taste nice and sweet, sprinkle with vinegar and season to taste with salt, pepper, and hot sauce. Keep warm until ready to serve.
