Wilted Collards with Bacon and Onion

recipe
Prepare these greens a day ahead, and reheat before serving. Don't stir in the crisp bacon until ready to serve.

Yield:

12 to 15 servings

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 38 Minutes

Ingredients

5 thick bacon slices, chopped
2 cups chopped onion
1/2 cup chopped celery
1 tablespoon bottled minced garlic
1 (14-oz.) can chicken broth
3 (16-oz.) packages frozen chopped collard greens
2 teaspoons seasoned salt
1/2 teaspoon black pepper

Preparation

Cook bacon in a Dutch oven over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in pan. Set bacon aside.

Sauté onion and celery in hot drippings until crisp-tender. Add garlic, chicken broth, and remaining ingredients. Cover and cook over low heat 25 minutes or until greens are wilted and tender. Stir bacon into greens just before serving.

Fix It Faster: Forego the thick-cut bacon and use fully cooked bacon slices, which reheats in a hot skillet or microwave in 1 minute or less. You'll want to use 8 slices of fully cooked bacon since it's thinner. Use 3 Tbsp. vegetable oil in place of bacon drippings to sauté onion and celery. And you can use prechopped onion and celery.

Christmas with Southern Living 2008,

Oxmoor House

May 2008
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