collard greens agrodolce
PREP TIME 15 mins, COOK TIME 15–20 mins
3 tbsp olive oil
1 large onion, finely diced
4 1⁄2oz (125g) pancetta, finely chopped
2 garlic cloves, crushed
10oz (300g) collard greens or spring greens, de-ribbed and finely shredded, prepared weight
3⁄4 cup hot chicken stock
salt and freshly ground black pepper
2 tbsp balsamic vinegar
1 tbsp maple syrup
1 Heat the oil in a large, heavy-based saucepan over medium heat. Fry the onion over medium heat for 5 minutes, until softened but not browned. Add the pancetta and cook for 2 minutes, until it begins to crisp up. Then add the garlic and cook for a further minute.
2 Add the shredded greens to the pan, in 2 batches if necessary, to allow them to wilt. Toss them in the onion and pancetta. Add the stock and season well. Bring the pan to a boil, reduce to a simmer, and cook, covered, for 5 minutes, until the greens have wilted.
3 Remove the lid and increase the heat to high. Cook the greens for a further 5 minutes, stirring frequently, until the liquid has evaporated and the greens are soft.
4 Add the vinegar and maple syrup, and cook for a minute until the remaining liquid has reduced to a syrupy glaze. Check the seasoning and serve.