You haven't tried collard greens until you've tried this recipe. Packed with bacon, onions and fresh, chopped greens, you won't believe what you've been missing.
- 36 oz fresh collard greens (cut into pieces)
- 1 tbsp olive oil (extra virgin)
- 1 pkg bacon (thick cut if available)
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 3 cups chicken broth
- sea salt (to taste)
- black pepper (to taste)
- Heat oil in a large pot over medium heat.
- Add entire package of bacon to the pot. Use tongs to move them around so that they all cook evenly. You want bacon to be cooked, but not too crisp.
- Remove bacon from pot and place on a plate covered with a paper towel. Let cool.
- Add chopped onions to the same pot and cook until soft. Make sure to stir to avoid burning.
- Add garlic, stir and cook for 1 minute.
- Add collard greens to the pot (you will need to do that in batches, unless you have a very big pot). Stir to make sure the onions and garlic are well distributed and don't burn at the bottom. The collard greens will begin to wilt.
- Chop up bacon into bite sized pieces and return to the pot. Stir to combine.
- Add chicken broth and season with salt and pepper to taste. Remember the chicken broth and bacon both have salt in them, so use salt sparingly. You can always add more later, but you can't remove it if you add too much. I typically start with 1/8 tsp.
- Stir to combine. Reduce heat to low and cover pot. Simmer for one hour.
- At this point, you should taste to make sure you're happy with the saltiness of them. If you need to add more, add more.
- If you have time, keep them simmering on low for as long as possible. I often make mine the day before we need them. The longer they soak, the yummier they will be.
- Category: Side Dish
- Cuisine: American