Garlicky Skillet Greens


INGREDIENTS

  • ¼ cup apple cider vinegar
  • ¼ cup sorghum
  • 2 tbsp. Sriracha hot sauce
  • 1 small yellow onion (½ roughly chopped, ½ minced)
  • ¼ cup rendered bacon fat
  • 1½ lb. each collard and turnip greens, stems discarded, leaves thinly sliced
  • Kosher salt, to taste
  • 12 cloves garlic confit, sliced, plus 2 tbsp. garlic oil

INSTRUCTIONS

1. Boil vinegar, sorghum, and Sriracha in a 1-qt. saucepan; let gastrique cool.2. Melt bacon fat in a 12″ cast-iron skillet over medium-high. Stir in minced onion; cook until soft, 4–6 minutes. Increase heat to high, add both greens, and season with salt; cook, stirring constantly, until greens are wilted, 1–2 minutes. Stir in reserved gastrique, the garlic confit, and oil.
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