Everyone LOVED these, even people that have never had greens before. It did not stink up the house the way you might think. I made a 2/3 (2-1 pound bags, 2-32oz low sodium chicken broth, etc.) recipe and it was enough for 20, but everyone wished there was more left in the pot. This was the first time ever cooking greens, and I cant wait to do it again. Plan on cooking for about 3 hours on a low simmer. Nothing but rave reviews, and requests for more. VERY EASY RECIPE!!!!
Southern-Style Collard Greens
Crispy bacon, sautéed onion, ham, and garlic perfect these Southern-Style Collard Greens, making them an essential part of your traditional Southern feast.
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Total: 3 Hours, 4 Minutes
- 12 hickory-smoked bacon slices, finely chopped
- 2 medium-size sweet onions, finely chopped
- 3/4 pound smoked ham, chopped
- 6 garlic cloves, finely chopped
- 3 (32-oz.) containers chicken broth
- 3 (1-lb.) packages fresh collard greens, washed and trimmed
- 1/3 cup apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 1. Cook bacon in a 10-qt. stockpot over medium heat 10 to 12 minutes or until almost crisp. Add onion, and sauté 8 minutes; add ham and garlic, and sauté 1 minute. Stir in broth and remaining ingredients. Cook 2 hours or to desired degree of tenderness.
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