1/2 package bacon
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1 pound fresh collard greens; folded, sliced & rinsed
Directions
Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook in bacon grease until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 1 hour, or until greens are tender. You can also transfer to a crockpot at this point and cook on low for several hours. The longer these cook, the better.
***
I was excited to try collard greens because they are always at or near the TOP of every "healthiest vegetable" list. Plus, they are a Southern staple, so we should probably get used to them, right?? :)
We were a little bit nervous trying out a new leafy green....mostly because we both hated bok choy....our last attempt at branching out in the veggie world.
Well....this time the verdict is GOOD!! We LOVED these!! They tasted awesome along side the bbq chicken and mashed potatoes. And I read that in the South, they dip their cornbread in the broth this dish makes. YUM!
BUT...that's not the best part!! The best part is that Cameron LOVED them too! He ate all of his on his plate and even had seconds!! Collard greens are here to stay!!!
(adapted recipe & photo courtesy of allrecipes.com)
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