Cooking collard greens in a lightly sweetened braising liquid curbs their bitter bite. This Southern-inspired side dish is great with grilled pork chops and corn bread.
2 bacon slices
1 cup chopped onion
1 garlic clove, minced
2 cups water
1 tablespoon brown sugar
2 tablespoons cider vinegar
1/2 teaspoon salt
1/2 teaspoon ground red pepper
1 (16-ounce) package prewashed torn collard greens
How to Make It
Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside. Add onion and garlic to drippings in pan; cook over medium heat 5 minutes or until tender, stirring occasionally. Stir in crumbled bacon, 2 cups water, and next 4 ingredients (through pepper). Gradually add greens. Cover, reduce heat, and simmer 1 hour or until tender.
This is our favorite collard greens recipe. My husband had no idea how much he loved collard greens until he ate these. I turn to this recipe often! One tip my mom gave me, tear the greens into small 1.5" to 2" pieces and remove all tough stems.
This is my favorite go-to recipe for collards. I have played with them a lot, because they have a really long season here in GA, but the southern-type recipe is really the best. I like this one because it's light and unslimey.