Lucy's Favorite Collards w/ Bacon

Lucy’s Favorite Collards w/ Bacon

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! 

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

  1. 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. 

  2. 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. 

  3. Raise heat to high; add vinegar. Cook, scraping up brown bits from bottom of skillet, until vinegar has evaporated, about 1 minute. 

  4. 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

Lucy Hayhurst

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.
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