Collard greens are a staple most southern planter’s esteem. Collard greens are dull, verdant and loaded with vitamins. Collard greens, with their somewhat severe taste and chewy surface are misjudged creatures of the vegetable world. A Collard greens formula, by convention, is for the most part not for those 30 minute dinners.
Any formula that endeavors to “lift up” these green goliaths in under one hour is probably not going to touch base at the correct eating consistency. Like their cousin, mustard greens, delicacy is vital to their attractiveness. Simply place them in a vast pot on a moderate fire. One clue to utilize collard greens in any formula is to cook them to delicacy, solidify them and they’re prepared for a brisk supper when the longing for something dim, green and verdant is difficult to overlook. This is likewise valid for turnip greens.
These Spicy Collard Greens are slow cooked in a bacon-flavored broth until tender and spiced up with some red pepper flakes and hot sauce.
- 3/4 cup chicken broth
- 3 tablespoons cider vinegar
- 2 pounds collard greens, rinsed
- 5 slices think bacon, diced
- 1 large onion, diced
- 1 tablespoon dark brown sugar
- 1 teaspoon red pepper flakes
- 1/4 to 1/2 teaspoon tabasco sauce or other hot sauce
- salt and pepper
- Use a knife to cut on either side of the large rib running up each collard green leaf. Remove it and discard it. You don’t need to go all the way up the leaf, just remove the thickest part. For smaller leaves, just remove the stem. Stack about 4 to 5 leaves, roll them up, and cut into 1/2-inch strips. Repeat with remaining leaves.
- Cook bacon in a large pot over medium heat until crisp. Remove with a slotted spoon to a paper towel lined plate.
- Add onion to bacon fat and cook over medium heat, stirring occasionally, until softened.
- Add broth, vinegar, sugar, red pepper flakes, and tabasco sauce to pot. Stir to combine.
- Add collard greens and use tongs to turn and mix them until they reduce in size some. Cover, turn heat to low and cook for 1 hour, stirring occasionally.
- Before serving, sprinkle bacon on top and season to taste with salt and pepper.