If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I have been trying lots of different greens in a variety of ways. This has been one of my favorites - Foodsitejunkie
- 2 tablespoons truffled duck fat
- 16 cups mixed greens
- salt and white pepper to taste
- 2 tablespoons white balsamic vinegar
- Wash greens well, remove stems, and tear into large pieces. Drain well, leaving the greens slightly moist.
- Melt duck fat in large pot, add greens, and cover pot. Cook stirring often until greens have mostly wilted, then check to make sure there is enough moisure in the pot to keep the greens from burning.
- Let greens cook covered until they are completely wilted and tender, but still have a dark green color. Add salt and pepper and white balsamic vinegar. Stir well, and serve.
- Note: I do not use collards or kale in this recipe because they need a longer cooking time. I use as many different kinds of greens as I can, including turnip, beet, bietola, chard. nettles, horseradish, and even a few radish greens if they look nice and tender. If you don't have truffled duck fat, plain duck fat or goose fat are both delicious.
- This recipe was entered in the contest for Your Best Greens
These Ballads Are Bananas
Our favorite food-centric songs.
A feast for the ears.
Shop our Father's Day collection.
We're woven this backpack.