From A Taste of Our State series. Click here to read or listen to contributor Sheri Castle’s column from the March 2026 issue.

This recipe is a great way to introduce people to cooked leafy greens, whether it’s their first time eating or cooking them. These greens turn out tender, but remain vibrant — a revelation for those who’ve only seen greens that have been simmered in potlikker until soft and khaki-colored.

My favorite green for this recipe is Tuscan kale, also known as dinosaur or lacinato kale, although any large, leafy variety will work, so long as they are neither too thick and tough (such as leathery mature collards), nor too small and flimsy (such as baby spinach.) No two bunches of greens are the same, so be sure to taste them and adjust the seasoning to suit you before serving.

Yield: 8 servings.

⅓ cup golden raisins
6 tablespoons sherry vinegar, plus more
as needed
3 pounds kale, collards, turnip, beet, chard, and/or other similar large, leafy greens
2 slices thick-cut bacon, cut crosswise into ½-inch-wide pieces
1 to 2 tablespoons extra-virgin olive oil, if needed
1 large red onion, halved lengthwise and thinly sliced (about 2 cups)
4 garlic cloves, thinly sliced
1 tablespoon firmly packed brown sugar
½ teaspoon crushed red pepper flakes
Kosher salt and ground black pepper, to taste

In a small bowl, stir together the raisins and vinegar. Microwave on high for 30 seconds or until bubbling. Set aside for the raisins to plump.

Remove and discard any tough stems from the greens. Set aside and finely chop tender stems and set them aside. Cut leaves into thin ribbons. Fill a large bowl with ice water, add the shredded leaves, and swish to remove any grit. Drain leaves in a colander. It’s fine if a little water clings to them.

Cook bacon in a large, deep skillet or saucepan over medium heat until it renders its fat and becomes crisp, stirring often, about 20 minutes. Transfer the bacon with a slotted spoon to a small bowl and set aside, leaving behind drippings. If the bacon does not render at least 4 tablespoons of drippings, add enough olive oil to make up the difference.

Stir in onion, reserved stems, and a pinch of salt. Cook, stirring often, until softened, about 5 minutes. Stir in garlic, sugar, and pepper flakes. Cook, stirring often, until the garlic is fragrant, about 1 minute.

Add the shredded greens in large handfuls, stirring until they begin to wilt before adding more. Sprinkle with a pinch of salt and continue to cook, tossing with tongs until the greens are just tender, 5 to 8 minutes. Do not let them turn soggy or slick. If the greens get dry before they are done, add a splash of water.

Stir in the raisins and any standing liquid. Season with salt and pepper to taste. Adjust the brown sugar and vinegar, if needed. Sprinkle with the reserved bacon just before serving.

Serve warm or at room temperature.

Note: Consider this recipe more of a framework than an exact formula. You can swap things as you see fit, such as using another dried fruit or finely diced apple or pear in place of the raisins, or even a ripe, sweet, fresh tomato. You can skip the bacon and use all olive oil to keep it meatless. I sometimes add pine nuts or pecans for a bit of crunch.