How To Make Collard Greens With Bacon

Collard Greens

If you’re looking for the perfect flavoring for your collard greens, how about bacon? Hey, sometimes you gotta jazz up your veggies good if you expect the family to eat them, so why not? This makes a perfect side dish for any night, or save it for a special treat on holidays.

Ingredients

  • 4 strips of bacon, thick
  • 1 lb collard greens, cleaned and prepared, sliced in strips
  • 12 medium onion
  • 2 cloves garlic
  • 1 tsp sugar
  • 14 cup balsamic vinegar
  • 1 cup water
  • 12 tsp salt

Instructions

  1. Prepare your collard greens (see below), dice your onions and bacon and mince your garlic. Put them in separate bowls to have them ready for your cooking.
  2. Put a large nonreactive skillet (stainless steel or nonstick are fine) on mediumhigh heat. Throw the bacon into the hot pan. Cook it, stirring often, until theyre done and crisp. Use a slotted spoon to remove the bacon and put it on paper towels.
  3. Leave the bacon grease in the pan. Lower the heat to medium.
  4. Add the onions to the pan and sauté them until translucent, about 3 or 4 minutes. Add the garlic and continue cooking another minute.
  5. Add the water, vinegar, sugar, bacon, salt, and pepper. Bring it to barely a simmer, lowering the heat if necessary.
  6. Add the collard greens into the pot. Cover it. Stir occasionally, and add more water if necessary.
  7. The greens will wilt and shrink, as the liquids flavor them and reduce into a tasty sauce. Collard greens can take anywhere from 45 minutes to 90 minutes to cook, depending on how you like them.
  8. The softer you want them, the longer you should cook them.
  9. When the collard greens are done to your liking, dump out the contents of the pan into a bowl and toss it in the remaining liquid.

Bacon Tip

bacon

Use less to just add a touch of flavor but keep the dish relatively healthy… or really vamp it up to wow guests and use more! It’s up to you.

Leave a Reply

Your email address will not be published. Required fields are marked *