Southern Collard Greens (Print Version)
# Ingredients:
01 -
3 bunches collard greens, washed, trimmed, and cut.
02 -
10 slices bacon, chopped (12 oz. package).
03 -
1 small onion, finely chopped (about 1 cup).
04 -
1 tablespoon minced garlic.
05 -
4 cups chicken broth.
06 -
2 teaspoons apple cider vinegar.
07 -
1 tablespoon sugar.
08 -
1 teaspoon seasoned salt.
09 -
½ teaspoon crushed red pepper.
10 -
¼ teaspoon black pepper.
# Instructions:
01 -
Wash collard leaves, pat dry. Remove stems and cut leaves in half. Stack leaves, cut into 1-inch strips, then into 2-inch pieces.
02 -
Heat dutch oven over medium heat. Cook chopped bacon until crispy. Remove with slotted spoon to paper towels.
03 -
Leave 1 tablespoon bacon grease in pot. Cook onions until soft. Add garlic, cook 1 minute until fragrant.
04 -
Pour in chicken broth, scrape bottom bits. Add vinegar, sugar, seasoned salt, red pepper, and black pepper.
05 -
Add collards to broth. Bring to simmer, reduce heat, cover and cook 35-40 minutes until tender.
06 -
Drain and serve hot.
# Notes:
01 -
Store leftovers in fridge up to 4-5 days.
02 -
Partially freeze bacon for easier cutting.
03 -
Greens taste even better the next day.