Collards growing in our garden |
4 slices of bacon, cut into 4 to 5 pieces
1 yellow or white onion, diced
A "mess of collard greens" (that translates to about 3 big handfuls), stem cut out & then chopped into thin strips
1/4 cup+ chicken broth
Salt & pepper—about 1/2 teaspoon Kosher salt & 1/4 teaspoon pepper. or to taste
2 to 3 tablespoons apple cider vinegar
2 to 3 tablespoons granulated sugar
Drizzle of hot sauce
- Add bacon pieces to a hot skillet (medium-high temp), cook until brown and crisp, rendering off the fat.
- Remove bacon and add onions; sauté until they are tender and translucent.
- Add stemmed and chopped collards, turn to coat in bacon fat.
- Add 1/4 cup chicken broth, salt and pepper, apple cider vinegar, sugar and a drizzle of hot sauce. Put lid on skillet and simmer for 45 minutes or until greens are tender. Add more chicken broth if needed. Taste and adjust seasonings as needed.
- Topped cooked green with the crisp bacon.
We served our collard greens with baked fish filets.
Collard Greens
4 slices of bacon, cut into 4 to 5 pieces
1 yellow or white onion, diced
A "mess of collard greens" (that translates to about 3 big handfuls), stem cut out & then chopped into thin strips
1/4 cup+ chicken broth
Salt & pepper—about 1/2 teaspoon Kosher salt & 1/4 teaspoon pepper. or to taste
2 to 3 tablespoons apple cider vinegar
2 to 3 tablespoons granulated sugar
Drizzle of hot sauce
- Add bacon pieces to a hot skillet (medium-high temp), cook until brown and crisp, rendering off the fat.
- Remove bacon and add onions; sauté until they are tender and translucent.
- Add stemmed and chopped collards, turn to coat in bacon fat.
- Add 1/4 cup chicken broth, salt and pepper, apple cider vinegar, sugar and a drizzle of hot sauce. Put lid on skillet and simmer for 45 minutes or until greens are tender. Add more chicken broth if needed. Taste and adjust seasonings as needed.
- Topped cooked green with the crisp bacon.
No comments:
Post a Comment