Braised greens

  • 225g lardons (diced rasher bacon)
  • 3 Tbsp duck fat or lard
  • 2 cloves garlic, sliced
  • 2 shallots, sliced
  • 2 red chillies, seeded and sliced
  • 450g hardy greens, such as Swiss chard, rapini (broccoli rabe), or beetroot greens, stems trimmed
  • 60ml sherry vinegar
  • Salt and freshly ground pepper
  • 60ml honey
1) Heat a 6-litre pan over medium heat. Add the bacon and duck fat and cook for five minutes to render the fat from the bacon. Add the garlic, shallot, and chilies and cook until softened but not browned, about 2 minutes. Add the greens, reduce the heat to low, add the vinegar, and season with salt and pepper. Cook the greens down until they're tender, about 1 hour. Drizzle with the honey and mix well.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representatio

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