This recipe is from farm-to-table chef and farmer from Harrison County, Mike Costello. He shared this recipe on a recent episode of Inside Appalachia.
2 lb fresh greens (turnip greens, kale or collards) rinsed and coarsely chopped
1 large onion, cut into ⅛” slices
3 cloves garlic, minced
4 slices smoked bacon, diced
3 Tablespoons maple syrup
½ cup dry hard apple cider
½ cup chicken stock
Course salt, as needed
- In a medium stock pot or large cast-iron skillet, over medium heat, cook bacon for 4-6 minutes until fat begins to render. Remove bacon and reserve.
- Add onions and garlic, then cook for 2-4 minutes until onions are slightly translucent.
- Add chopped greens and cooked bacon, sauté for 2 minutes, stirring occasionally.
- Add hard cider, chicken stock and 2 T of the maple syrup. Reduce heat to low.
- Place a lid on the pot or skillet and simmer over low heat for 10-20 minutes until greens are tender.
- Remove the lid and cook for another 3-4 minutes.
- Just before serving, add remainder of the maple syrup and salt to taste.
Check out more from our “Appetite Appalachia” series to find more stories about foods, restaurants, and recipes with Appalachian roots.