There’s so much going on in this recipe—four kinds of greens; a
porky, bacon-y base; pickled garlic; chilies; and pickled chilies on
top—it takes greens from black-and-white to Technicolor. Even
though the elements here are specific (the tasso, the pickled banana
peppers), they’re all easy to substitute. Or you can just pick and
choose the elements you like. Whatever you do, there’s one thing
for certain: these greens won’t be boring.
1 bunch of collard greens
1 bunch of mustard greens
1 bunch of kale
1 bunch of greens from spring Vidalias (or, alternatively,
scallions)
1 tablespoon peanut oil
½ cup cubed tasso (see Resources) or pancetta
1 onion, chopped
2 dried red chilies
2 pickled cloves garlic, chopped
Approximately 1 cup chicken stock (enough to cover the
greens)
Kosher salt
Apple cider vinegar
3 pickled banana peppers*, cut into rings
Triple-wash the greens by filling a large bowl or sink with cold
water and dunking the greens in, a bunch at a time. Shake under