Collard greens are one of those dishes that can either make or break you. It takes years to get them right. Traditionally, collards are cooked over several hours until they almost melt in your mouth.
While I like the traditional way of cooking greens, I don’t always have time for the all day affair. I’ve come up with a quick dish I can make during a weeknight to satisfy my craving. These are NOT your or my granny’s greens. These greens have a little bite to them. Tasty and full of flavor, these collards are delish!
Ingredients
1 Medium Bunch of Collard Greens, washed, picked and ready to cook
4 Strips of Bacon
Diced 1/3 cup Diced White Onion
1 Tablespoon of Sugar
Enough Grapeseed or Canola oil to coat heavy bottomed pot
Splash of Apple Cider Vinegar
1/3 cup of Chicken Broth
Pinch of Salt
Several cracks of Fresh Black Pepper or a pinch for Crushed Red Pepper
Instructions
Heat Grapeseed or Canola oil on medium in heave bottomed pot. Add bacon and cook for 3-4 minutes. Add diced onion and cook until almost translucent. Add picked Collard Greens and stir to combine. Add splash of apple cider vinegar, chicken broth, sugar, pinch of salt and fresh black pepper. Stir to combine thoroughly. Cover and cook on medium heat for 40 minutes. Serve hot, preferably with cornbread.
