water and then shake out of the water. All the dirt will go to the
bottom of the bowl; pour the water down the sink, refill, and
repeat the process 2 more times until the greens are super clean.
(Nothing ruins dinner more than dirt in your greens.)
Once the greens are clean, remove the stems and give the leaves
a rough chop.
In a pan large enough to hold everything, add the peanut oil and
the tasso. Raise the heat to medium high and let the fat render.
When the tasso is caramelized and deep golden brown, add the
onions. Raise the heat a bit: you want to cook the onions
aggressively for 3 to 4 minutes.
When the onions are softened, add all of the greens. You should
hear a loud sizzle. Add the dried chilies and the pickled garlic. Add
enough chicken stock to cover the greens and season with salt and
a splash of vinegar.
Bring the mixture to a boil, lower to a simmer, and cook for 15
minutes. There should still be some liquid at the end*.
Taste the greens one last time to adjust for salt and acid. Spoon
into serving bowls and top with the pickled banana peppers. Serve
immediately.
* The pickled garlic is made using the same formula, and the same
ratio of vinegar to water to sugar to salt, as this pickle recipe.
When pickling garlic, you want to be extra careful of cleanliness
(to avoid botulism); Hopkins suggests washing the garlic cloves
first with water. Alternatively, you can use regular garlic for the