Collard Greens

Collard Greens with Bacon Recipe
Chef's tip: don't overcook the bacon. It should be barely brown around the edges and still somewhat raw-looking in the middle.

 Ingredients

4 strips thick-sliced bacon, sliced crosswise into 1/2-inch pieces

1 small yellow onion, chopped

2 garlic cloves, minced

2 Tbsp sugar

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Several dashes hot sauce

1/4 cup apple-cider vinegar

2 pounds collard greens, stems removed, sliced into 3-inch-wide strips (can substitute kale or chard)

1 cup chicken broth (or water)*

 Method

 1 Heat a large skillet on medium heat. Cook the bacon in the skillet until it just begins to brown around the edges, stirring occasionally. Add the onions and cook until they have softened and are just starting to brown.

 2 Add the garlic, salt, pepper, sugar and hot sauce. Cook until the garlic becomes fragrant, about a minute. Add the vinegar, bring to a simmer, and cook until the amount of liquid is reduced by half, stirring and scraping up any browned bits from the bottom of the pot.

 3 Add the collard greens and the chicken broth (or water) and bring to a simmer. Reduce the temp to medium-low. Cook, stirring occasionally, until the collard greens have wilted and have lost their brightness. Season to taste with additional vinegar and hot sauce. Serve with some of the pan juices from the pan.

 Yield: Serves 6 to 8.

Kickin' Collard Greens

1 tablespoon olive oil

3 slices bacon

1 large onion, chopped

2 cloves garlic, minced

1 teaspoon salt

1 teaspoon pepper

3 cups chicken broth

1 pinch red pepper flakes

1 pound fresh collard greens, cut into 2-inch pieces

Directions

1.Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.

2.Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

You wanted a collard greens recipe. Here is a Korean one.

•1 lb Collard Greens

•6 Cups Water

•1 tsp Sea Salt

 Seasoning Ingredients

•1½ to 2 Tbsp Soybean Paste (miso)

•½ Tbsp Minced Garlic

•½ Tbsp Red Hot Pepper

•½ Tbsp Sesame Oil

•1 tsp Sesame Seeds

 My collard greens were precut. If you have uncut collard greens, wash them and then cut them into bite sized pieces.