Recipes Smoky Greens 4.0 (6,123) Add your rating & review These hearty greens develop great flavor when cooked in duck or bacon fat, but butter can be substituted. Susan Spicer prepares them with smoked onions, but chipotle chiles add equal smokiness. Delicious, Quick Side DishesPlus: More Vegetable Recipes and Tips By Susan Spicer Susan Spicer Instagram A 1989 Food & Wine's Best New Chef, Susan Spicer is one of the most popular and respected culinary figures in New Orleans. Her iconic restaurant Bayona has been a NOLA landmark for three decades, receiving numerous distinctions such as the Nations Restaurant News Fine Dining Hall of Fame. Food & Wine's Editorial Guidelines Updated on June 19, 2015 Print Rate It Share Share Tweet Pin Email Yield: 10 Ingredients 12 pounds mixed greens, such as Swiss chard, collards and turnip or beet greens, large stems discarded 1/2 cup rendered duck or bacon fat or 1 stick unsalted butter 4 large onions, coarsely chopped 10 large garlic cloves, minced 2 dried chipotle chiles or 2 canned chipotles in adobo Salt and freshly ground pepper 5 tablespoons cider vinegar Tabasco sauce Directions Wash the greens thoroughly in cold water and coarsely chop the leaves; do not dry them. Heat the duck fat in a large, heavy stockpot. Add the chopped onions and cook over moderately high heat, stirring often, until softened, about 7 minutes. Add the garlic and cook, stirring, until fragrant, about 3 minutes. Stir in the greens by the handful, adding more as the previous batch starts to wilt. Add the chipotles and season lightly with salt and pepper. Cover and cook over low heat, stirring often, until the greens are very tender, about 1 hour. Discard the chipotles if using dried. Stir in the vinegar and season with salt and pepper. Transfer the greens to a bowl and pass the Tabasco at the table. Make Ahead The greens can be refrigerated for 2 days. Rewarm gently over low heat before serving. Rate it Print