Quick Cooked Greens with Bacon and Onion | America's Test Kitchen

Name: Quick Cooked Greens with Bacon and Onion | America's Test Kitchen
Ingredients: 1 1/2 teaspoons table salt; 2 pounds kale , collard, mustard. or turnip greens; stemmed, washed in 2 or 3 changes of clean water, and coarsely chopped; 2 slices bacon (about 2 ounces), cut crosswise into thin strips; vegetable oil; 1/2 medium onion , chopped fine; 2 medium cloves garlic , minced; 1/2 cup low-sodium chicken broth; 2 teaspoons cider vinegar; Table salt

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For best results with assertive greens such as mustards, collards, turnips, and kale, give them a rough chop and a quick plunge into shallow boiling water before quick-cooking.

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Ingredients

1 1/2 teaspoons table salt
2 pounds kale , collard, mustard. or turnip greens; stemmed, washed in 2 or 3 changes of clean water, and coarsely chopped
2 slices bacon (about 2 ounces), cut crosswise into thin strips
vegetable oil
1/2 medium onion , chopped fine
2 medium cloves garlic , minced
1/2 cup low-sodium chicken broth
2 teaspoons cider vinegar
Table salt