Bacon and Onion

Yeah, I know collard greens are typically associated with the south but I love southern food and enjoy cooking this style of food. One side dish I love to make a serve with rich food is a piping hot bowl of baconey, spicy collard greens. You could even go nuts and grill some pork sausages and top the porky collards with them!

Collards Sauteeing

It couldn’t be simpler to make collards, just make sure the bigger stems are removed and that they have ample time to cook so they’re tender.

Ingredients:

• 6 bacon slices, julienned
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 pound fresh collard greens, sturdy stems removed and chopped
• 3 cups chicken broth
• 1 tsp. each salt and pepper
• ½ tsp. red pepper flakes
• Heavy pinch of nutmeg

Cooked Collards

Directions:

1. Cook bacon in a large sautee pan over medium-high heat for about 5 minutes. Add the onion and cook for 5 minutes. Add the garlic and cook for one minute. Add collard greens and sautee until they start to wilt, about 3 minutes.
2. Pour the chicken broth over the greens and season with salt, pepper red pepper flakes and nutmeg. Reduce heat to low, cover and simmer for one hour, or until the greens are tender.

Yields 6 sides servings.