Greens slow-cooked with bacon are about as Southern as it gets, but when the greens are young and fresh, they don’t always need that traditional long, slow simmer to make them tender.
When that is the case, historian and cookbook author Damon Lee Fowler likes to braise them instead. The method cuts the cooking time considerably while still infusing the greens with that rich traditional flavor.
Damon Lee Fowler is a cookbook author, food writer, lecturer, cooking instructor, and culinary historian living in Savannah, Georgia.
Recipe by Damon Lee Fowler for Lodge Cast Iron at http://lodgemfg.businesscatalyst.com/recipe/braised-kale-with-bacon-and-onions