Collard Greens with Guanciale and Chiles

Ingredients

• 1 small chile such as arbol dried
• 2  calabrian chiles packed in oil and vinegar or pickled piquillo peppers, thinly sliced
• 2 pounds collard greens 
• 2  garlic cloves peeled smashed
• 7 oz guanciale thick-cut cut into 1/2-in. dice
• 0.3 teaspoon kosher salt 
• 2 tablespoons olive oil extra-virgin
• 0.3 teaspoon pepper 

Equipment

• frying pan
• paper towels
• sauce pan
• pot
• slotted spoon

Directions

1. Bring guanciale and 3 cups water to a boil in a small saucepan, then cook at a rapid simmer 10 minutes (5 minutes if using bacon) to render some fat.
2. Drain, reserving 2 cups water. Blot guanciale dry.
3. Boil collard greens gently in a large pot filled three-quarters full of water until tender, 18 to 20 minutes.
4. Drain, rinse with cool water, and drain again. Coarsely chop.
5. Cook garlic in oil in a large frying pan over medium-low heat until sizzling, 2 to 3 minutes.
6. Add guanciale; cook 2 minutes, then transfer garlic to paper towels. Continue cooking guanciale, stirring often with a long-handled spoon (it may spatter), until crisp, 6 to 10 minutes. With a slotted spoon, transfer to paper towels.
7. Break arbol chile in half, add to oil in pan, and toast until puffed, 1 minute.
8. Add greens, reserved garlic, and salt and pepper and stir until coated.
9. Add reserved cooking liquid and cook over medium-high heat until most of liquid evaporates but greens are still juicy, 10 to 15 minutes.
10. Stir in guanciale. Spoon greens into a dish and scatter Calabrian chiles on top.
11. *Find guanciale and Calabrian chiles on amazon.com or from an Italian deli or grocer.