Collard Greens with Guanciale and Chiles

Name: Collard Greens with Guanciale and Chiles
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Southern
Ingredients: 1 small dried chile such as arbol; 2 Calabrian chiles* packed in oil and vinegar or pickled piquillo peppers, thinly sliced; 907 grams collard greens, stems and ribs removed; 2 garlic cloves, peeled and lightly smashed; 198 grams cup guanciale* or thick-cut bacon cut into 1/2-in. dice; 0 teaspoons kosher salt; 2 Tbsps extra-virgin olive oil; 0 teaspoons pepper

The recipe Collard Greens with Guanciale and Chiles is ready in about 1 hour and 15 minutes and is definitely an excellent gluten free, dairy free, and primal option for lovers of Southern food. This side dish has 501 calories, 13g of protein, and 46g of fat per serving. This recipe serves 4. This recipe covers 30% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, guanciale, collard greens, and a few other things to make it today.

Instructions

Bring guanciale and 3 cups water to a boil in a small saucepan, then cook at a rapid simmer 10 minutes (5 minutes if using bacon) to render some fat.

Ingredients you will need

Guanciale

Bacon

Water

Equipment you will use

Sauce Pan

Drain, reserving 2 cups water. Blot guanciale dry.

Ingredients you will need

Guanciale

Water

Boil collard greens gently in a large pot filled three-quarters full of water until tender, 18 to 20 minutes.

Ingredients you will need

Collard Greens

Water

Equipment you will use

Pot

Drain, rinse with cool water, and drain again. Coarsely chop.

Ingredients you will need

Water

Cook garlic in oil in a large frying pan over medium-low heat until sizzling, 2 to 3 minutes.

Ingredients you will need

Garlic

Cooking Oil

Equipment you will use

Frying Pan

Add guanciale; cook 2 minutes, then transfer garlic to paper towels. Continue cooking guanciale, stirring often with a long-handled spoon (it may spatter), until crisp, 6 to 10 minutes. With a slotted spoon, transfer to paper towels.

Ingredients you will need

Guanciale

Garlic

Equipment you will use

Slotted Spoon

Paper Towels

Break arbol chile in half, add to oil in pan, and toast until puffed, 1 minute.

Ingredients you will need

Arbol Chile

Toast

Cooking Oil

Equipment you will use

Frying Pan

Add greens, reserved garlic, and salt and pepper and stir until coated.

Ingredients you will need

Salt And Pepper

Garlic

Greens

Add reserved cooking liquid and cook over medium-high heat until most of liquid evaporates but greens are still juicy, 10 to 15 minutes.

Ingredients you will need

Greens

Stir in guanciale. Spoon greens into a dish and scatter Calabrian chiles on top.

Ingredients you will need

Guanciale

Chili Pepper

Greens

*Find guanciale and Calabrian chiles on amazon.com or from an Italian deli or grocer.

Ingredients you will need

Guanciale

Chili Pepper

Equipment

Ingredients

Servings:

1small

dried chile such as arbol 2

Calabrian chiles* packed in oil and vinegar or pickled piquillo peppers, thinly sliced 907grams

collard greens, stems and ribs removed 2

garlic cloves, peeled and lightly smashed 198grams

cup guanciale* or thick-cut bacon cut into 1/2-in. dice 0teaspoons

kosher salt 2Tbsps

extra-virgin olive oil 0teaspoons

pepper

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Purple Star Ancient Lakes Riesling. Reviewers quite like it with a 5 out of 5 star rating and a price of about 12 dollars per bottle.