COLLARDS WITH CABBAGE

1 large bunch collards

Half of a head of green cabbage

1/4 pound slab bacon or regular bacon, diced

1/2 medium onion, diced

1 tablespoon red pepper flakes

2 tablespoons kosher salt, divided

2 cups chicken broth, divided

Wash the collards well, cut away the ribs, roll up the leaves and slice into strips. Cut away and discard the cabbage core, then cut cabbage into slices. Keep the collards and cabbage separate.

Divide the bacon between 2 large pots over medium heat. Cook until fat has rendered but bacon isn’t crisp. Remove bacon with a slotted spoon and set aside.

Turn heat down under one pot; add 1 cup chicken broth and about 4 cups of water and bring to a boil. Add the cabbage and about half the bacon, reduce heat, cover and simmer about 30 minutes, until tender.

Add onion and pepper flakes to the fat in the second pot and cook until the onion has softened. Add 1 cup chicken broth and about 6 cups water. Add collards to the pot with remaining bacon. Bring to a boil, reduce heat and simmer about 1 hour, until tender.

When the cabbage is tender, remove it from the pot with a slotted spoon, draining the liquid. Place it on a cutting board and chop finely with a large knife. Set aside.

Remove collards from the second pot with a slotted spoon, saving the cooking liquid. Place them on a cutting board and mince them.

Mix the minced cabbage and collards and return them to the pot with enough of the cooking liquid to make a mixture that is juicy but not too soupy.

Reheat and serve hot, with hot sauce or peppered vinegar on the side.

— Adapted from The Lee Bros. Southern Cookbook by Matt and Ted Lee (W.W. Norton)