Y’all it’s finally happened… I’ve been in the south long enough that I developed a taste for cooked greens and bacon. So yummy! Below is a recipe I’ve modified from Martha Stewart and my friend, Culley.
Lucy’s Favorite Collards w/ Bacon!
Ingredients
- 2 bunches collard greens, stemmed
- 3 teaspoons vegetable oil
- 1/2 red onion, sliced
- 3 slices bacon, cut crosswise into 1/4-inch strips
- 2 tablespoons cider vinegar
- 1 cup homemade or low-sodium store-bought chicken stock
- 1 tsp red pepper flakes
- 1 Tbsp molasses
Directions
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Working in batches, stack greens; cut crosswise into 2-inch-thick strips. Gather strips; cut crosswise into 2-inch pieces. Transfer to a large bowl of cold water; swish to remove grit. Transfer greens to a colander using a slotted spoon; let drain. Repeat until greens are free of grit.
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Heat oil in a very large skillet over medium-high heat. Add onion and bacon; cook until onions are translucent, about 4 minutes. Add greens; cook, stirring, until greens begin to wilt and are reduced in volume.
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Raise heat to high; add vinegar. Cook, scraping up brown bits from bottom of skillet, until vinegar has evaporated, about 1 minute.
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Add stock, red pepper flakes and molasses; reduce heat. Simmer, covered, until greens are just tender, 12 to 14 minutes. If making ahead, refrigerate, covered; reheat over low heat.
Lucy’s Favorite Collards w/ Bacon
Ingredients
- 2 bunches collard greens stemmed
- 3 teaspoons vegetable oil
- 1/2 red onion sliced
- 3 slices bacon cut crosswise into 1/4-inch strips
- 2 tablespoons cider vinegar
- 1 cup homemade or low-sodium store-bought chicken stock
- 1 tsp red pepper flakes
- 1 Tbsp molasses
Instructions
- Working in batches, stack greens; cut crosswise into 2-inch-thick strips. Gather strips; cut crosswise into 2-inch pieces. Transfer to a large bowl of cold water; swish to remove grit. Transfer greens to a colander using a slotted spoon; let drain. Repeat until greens are free of grit.
- Heat oil in a very large skillet over medium-high heat. Add onion and bacon; cook until onions are translucent, about 4 minutes. Add greens; cook, stirring, until greens begin to wilt and are reduced in volume.
- Raise heat to high; add vinegar. Cook, scraping up brown bits from bottom of skillet, until vinegar has evaporated, about 1 minute.
- Add stock, red pepper flakes and molasses; reduce heat. Simmer, covered, until greens are just tender, 12 to 14 minutes. If making ahead, refrigerate, covered; reheat over low heat.
