Smoky Braised Greens
Ingredients
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1 teaspoon extra-virgin olive oil
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4 bacon strips
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1 cup diced yellow onions
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4 garlic cloves
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½ teaspoon kosher salt
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1 teaspoon smoked paprika
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½ teaspoon red pepper flakes
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Combine the aromatics
Add the oil, chopped bacon, onion, garlic cloves, smoked paprika, salt and red pepper flakes, if using, to the Dutch oven. Stir to coat and spread in an even layer at the bottom of the pot. Confirm cooking preferences using the button below (recommended settings have been prepopulated—even if you’re not using bacon, use the prepopulated settings for best results).
1 teaspoon extra-virgin olive oil
4 bacon strips
1 cup diced yellow onions
4 garlic cloves
1 teaspoon smoked paprika
½ teaspoon red pepper flakes
½ teaspoon kosher salt
dutch oven
measuring cups
measuring spoons
spatula
Roast the aromatics
Transfer the uncovered Dutch oven to the bottom shelf of the June Oven. Cook the aromatics about 12 minutes, until the onion has softened and the bacon has crisped slightly, if using. June will notify you when the food is ready.
June Oven
Add the greens and preheat the oven
When June notifies you, remove the Dutch oven from the oven and set it on a cooling rack. Carefully add the greens and cover with the pot lid. Allow to sit about 2 minutes to allow the greens to start wilting. Keep the oven hot using the button below.
cooling rack
1 pound chopped hardy greens
Season and stir the greens
Remove the pot lid and gently stir to coat the greens. Add the apple cider vinegar and water, then re-cover the Dutch oven.
3 tablespoons apple cider vinegar
3 tablespoons water
Roast the greens
Transfer the pot to the bottom shelf of the oven. Cook the greens 1 hour, until they have become very tender. June will notify you when the greens are ready.
Season the greens
When June notifies you, transfer the pot to a cooling rack. Carefully remove the pot lid and add the butter and lemon juice, then stir to combine, using your spatula to mash the softened garlic cloves into the greens as you stir.
1 tablespoon unsalted butter
2 tablespoons lemon juice
Serve
Add hot sauce, if using, and serve hot.
hot sauce