Collard Greens . . . cooking up a "mess of greens" from our garden!

This was my first attempt at cooking collard greens . . . and Barry's first attempt at growing them! After picking a "mess of greens," I washed them, cut out the stem, chopped them in thin strips and . . .

Collards growing in
our garden

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

1. Add bacon pieces to a hot skillet (medium-high temp), cook until brown and crisp, rendering off the fat.
   
2. Remove bacon and add onions; sauté until they are tender and translucent.
   
3. Add stemmed and chopped collards, turn to coat in bacon fat.
   
4. 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.
   
5. Topped cooked green with the crisp bacon.
   
   
   

   

   We served our collard greens with baked fish filets.

Recipe without photos . . . 
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

1. Add bacon pieces to a hot skillet (medium-high temp), cook until brown and crisp, rendering off the fat.
2. Remove bacon and add onions; sauté until they are tender and translucent.
3. Add stemmed and chopped collards, turn to coat in bacon fat.
4. 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.
5. Topped cooked green with the crisp bacon.