This basic Southern preparation for slow-braised collard greens would work well with turnip or mustard greens, too; cook about 15 minutes less if substituting those more delicate greens.
3 applewood-smoked bacon slices
1/2 cup chopped onion
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1 (16-ounce) package prewashed torn collard greens
1 cup fat-free, less-sodium chicken broth
1/2 cup water
1/4 cup dry white wine
1 1/2 tablespoons white vinegar
How to Make It
Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add onion to drippings in pan; cook 2 minutes, stirring frequently. Add pepper, salt, and greens; cook 2 minutes or until greens begin to wilt, stirring constantly. Stir in bacon, broth, and remaining ingredients. Cover, reduce heat, and simmer 1 hour or until greens are tender.
I've never cooked collard greens before, but this dish made me a true fan. I love the flavor of the bacon and vinegar with the greens. I left out the red pepper flakes, but otherwise made this exactly as described. Wow - my whole family liked it. I served it with CL recipes for Chipotle meatloaf and Ranch mashed potatoes.
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