Wilted Collards with Bacon and Onion
Prepare these greens a day ahead, and reheat before serving. Don't stir in the crisp bacon until ready to serve.
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- 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
- 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.
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