• Gary Corcoran

Wilted Kale or Collard Greens

Updated: Jan 6, 2021

Wilted greens make a great side to any meat or BBQ dish: if you can't find kale or collard greens, try Swiss chard, beet greens or even cabbage. I use wilted greens in my open-face jerk chicken sandwich recipe. Oh: you'll also find a great jerk chicken recipe in my new cookbook!


3 tablespoons olive oil

5 slices bacon, chopped

2 bunches collard greens or kale, (thick stems removed and discarded), chopped into 2” pieces

1 large Bermuda onion, finely chopped (or 2 regular onions)

3 cloves garlic, finely chopped

1/2 cup white wine

1 1/2 cups chicken stock

2 T cider vinegar

1 t fish sauce

1/4 t of cayenne pepper (optional)

Salt and fresh ground black pepper


Heat olive oil in a large heavy bottom pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan and reserve. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook for a further 2 minutes. Add collard greens, and fry until they start to wilt. Add white wine and chicken broth. Bring to a simmer. Add remaining ingredients and season with salt and pepper.

Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender. Keep an eye while cooking as the broth will steam away. Ideally, there will be very little broth remaining when greens are cooked. Add reserved bacon and check for seasoning.

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