Braising Greens with Shallots and Crispy Pepperoni

This side dish is so robust that you could serve it as a (mostly) vegetable main course, paired with either a hearty soup or some bread and cheese. The most important step is the draining of the blanched greens. If they're too wet when you add them to the skillet, the dish will come out unpleasantly watery. For the same reason, don't reheat the greens too long or they will begin to weep moisture.

(serves two adults and two children)

1 large bunch braising greens (such as collard greens or kale)...