6 pounds winter greens mixed such as swiss chard, mustard greens, and/or kale
8 servings kosher salt and pepper black freshly ground
2 cups chicken broth reduced-sodium
0.3 cup olive oil extra-virgin divided
2 tablespoons red-wine vinegar
2 tablespoons mustard seeds yellow
Equipment
bowl
paper towels
pot
slotted spoon
Directions
In a large pot over medium heat, cook bacon, stirring often, until fat is rendered and bacon begins to brown, 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain.
Add 2 tbsp. olive oil and the garlic to pot; cook, stirring often, until garlic is golden, 3 to 5 minutes.
Meanwhile, rinse greens and trim off ends.
Cut out tough center ribs and slice ribs crosswise into 1-in. lengths; quarter the leaves.
Add ribs to pot and cook, stirring often, until they begin to soften, 6 to 7 minutes. In batches, add leaves to pot, stirring until all are wilted.
Add 1 3/4 cups chicken broth, the mustard seeds, and cooked bacon; cover and simmer until greens are tender to bite, 45 minutes to 1 hour, checking occasionally to make sure liquid hasn't completely evaporated; add more broth if it has.
Drain greens (reserve liquid for other uses) and mound in a bowl. Stir in vinegar and salt and pepper to taste, then drizzle with remaining 2 tbsp. olive oil.
