Pacific Northwest: Taste

Slow-Cooked Greens Serves 4 Most often, I cook greens by sautéing them rapidly in a little olive oil, with or without garlic, and with a little salt and pepper. The whole process takes less than five minutes. But now and then I crave the old-fashioned goodness of slow-cooked greens, the way we used to eat them in the South.

1 pound greens such as kale or mustard, or a combination 1/4 pound bacon, cut into bits 2 cups chicken broth Salt and freshly ground black pepper, to taste 1. Rinse the greens and cut them across the stem into 1/2-inch ribbons. In a saucepan over medium-high heat, cook the chopped bacon until it is just beginning to brown, then add the greens and stir until they are slightly softened. 2. Add the broth, bring it to a boil, then reduce heat to low. Cover the pan and cook for about an hour, or until the greens are very tender. Season with salt and pepper.