Skip to comments.Collard Greens with Bacon
Posted on 04/06/2011 7:06:56 PM PDT by Bean Counter
Chef's tip: don't overcook the bacon. It should be barely brown around the edges and still somewhat raw-looking in the middle.
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)
1 Heat a large cast-iron 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.
Serves 6 to 8.
Don't cheap out on the bacon...get the thick-cut stuff for this recipe, and be sure to get real Apple Cider Vinegar, not the "flavored" stuff...
May I suggest ham hocks rather than bacon?
You had me at “don’t overcook the bacon.”
I usually make my collards with garlic, onion and smoked ham shank but will try to branch out a bit and try this.
yea love my greens
poke starting to come up to
Sounds great! I’ll give this a try (with cornbread, of course).
bookmark for later. I don’t like cooked greens, but I have found, after a lifetime quest, an acceptable corn bread recipe. When I get home I’ll post it here.
Next time you pull up a big fat radish, chop up the whole
plant, leaves and all...cook as prescribed above...yum...
yah! I have some nice white radishes coming up right now, and they ought to be good in a couple of weeks....
I was always afraid the leaves may be poisonous but you are right. They are edible.
I will give that a try.
Yummmm! Nice recipte. People always overcook bacon, IMHO, whether they’re using it for cooking or for eating. I hate picking bacon shards from between my teeth. A nice slightly crispy but still juicy piece of bacon...bliss!
Collard greens are too “harsh” for my tastes. Turnip greens are too “sweet.”
But mix ‘em together and they come out just right.
A recipe you want? Mix one can collard greens with one can turnip greens and heat.
Eat with a little vinegar.
Those Icicle/white carrot looking radishes are really great!
Beet greens rock too...
I’ll take your word on the nettles.
Yum Yum. Collard greens along with black eyed peas on New Years is good luck.
nettles: somewhere between chard and mustard in taste...
you want to harvest the fresh ‘tops’, the new small leaves... cook as prescribed above...yum
Theres a lot of ‘weeds’ out there that are edible... lol...
I am not familiar with all the southern edible plants
I can hook you up! lol...
I am gardening my tail off this year, lol...
I like collard greens, with corn pone for soppen, and a big cold glass of real buttermilk.
I just put in 4 tomato and 4 jalepeno plants.
Maybe some herbs
Hotsauce for the TexasCowboy Memorial Shoot! I’ll bring chips! and spools!
Oh Tijeris_Slim sends a salsa shipment for every shoot
Do you have a recipe ping list??
Question: Are collard greens the same thing as polk salad?
Hey! That’s kind of condescending........but that is cool. Thanks
My wife cooks up collard greens and I have absolutely no idea where she picks them. Also, my mother-in-law will pick fresh spring alfalfa and make a salad out of them. Flavor is OK but texture is a little “itchy” kind of like nettles.
Here’s the cornbread recipe:
2 cups yellow cornmeal
2 cups all purpose flour
1 cup sugar
2 tablespoons baking powder
11/2 teaspoons salt
2 1/2 cups milk
1 cup vegetable oil
5 large eggs.
Grease 9X13 inch baking pan.
In large bowl beat milk, eggs, oil. Add dry ingredients and stir till just combined. Pour into pan and bake 40-45 minutes at 350 degrees.
The perfect cornbread.
Gypsy has the kitchen-food list, I’m the keeper of the weekly cooking thread. Hope BC adds this recipe to this weeks thread, looks interesting. Would be great to add to Red Devil’s Weekly Gardening Thread too.
My “basic” cornbread recipe, from my Mom.
Preheat oven and lightly greased black iron skillet to 400 deg.
1 cup cornmeal
1 cup all-purpose flour
1 Tbl. baking powder
1 tsp. salt
mix dry ingredients then add:
and enough milk to make it stir good, not too thick or thin.
pour into hot skillet and bake till nice and brown, usually 15 - 20 mins.
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