Quick-Braised Greens and Beans With Bacon

Preparation

1. Step 1

   Prepare the greens: Cut the tough stems out of the greens and discard. Stack the leaves, roll tightly crosswise and slice into ¾-inch-wide ribbons. Transfer to a large bowl, cover with cold water and swish to remove grit. Transfer greens to a colander, cleaning them a second time if the water remaining in the bowl is visibly dirty.

2. Step 2

   Cook 2 bacon slices in a large Dutch oven or other heavy pot over medium heat, turning occasionally, until browned and crisp, about 6 minutes. Transfer the cooked bacon to a paper towel-lined plate. Meanwhile, cut the remaining 2 bacon slices crosswise into ¼-inch-wide strips.

3. Step 3

   Add the ¼-inch bacon strips to the hot bacon fat and cook, stirring, until the fat in the bacon strips starts to render, about 1 minute. Add the onion and a pinch each of salt and pepper and cook, stirring often, until golden brown around the edges, about 3 minutes. Add the garlic and sage and cook, stirring, until fragrant, about 1 minute.

4. Step 4

   Stir in the stock, scraping up any browned bits on the bottom of the pot. Cover, reduce the heat to low and simmer, 5 minutes.

5. Step 5

   Increase the heat to medium, add the greens, season with salt and pepper and stir until just wilted, about 2 minutes. Cover and cook until tender with a little bite, about 3 minutes.

6. Step 6

   Uncover and add the beans and hot sauce. Stir until the beans are heated through, 2 to 3 minutes. Season to taste with salt and pepper. Divide among serving dishes and crumble the cooked bacon slices on top. Serve with more hot sauce.