Growing up one of my favorite greens that my Dad used to make was Collards. He’d start with some smoked ham hocks and go to town on them collards! These days I use bacon in my collard greens to give it that smoky taste which cuts down on time considerably. I highly recommend using homemade bone broth…you won’t duplicate the deliciousness using store bought broth.
I prefer to cut out the thickest part of the stem because by the time they’re cooked soft enough to enjoy, the leaves are too soft in my opinion.
Once the stems are removed, roll a hand-full of leaves lengthwise, then chop the leaves into strips and then cross cut the strips. You want pieces that are no bigger than 2″ or so.
Saute the bacon, onion, garlic, crushed red pepper.
Add in the collards and toss a few times with tongs.
Cover, reduce heat and let simmer for 40 minutes. Wasn’t that easy?
Kickin Collard Greens
- In a large pot over medium heat, add olive oil, bacon, garlic, onion and red pepper flakes.
- Add collards and toss a few times with tongs. Don't be afraid to over fill the pot with collards - squish it all in - it'll cook down to almost nothing!
- Add bone broth and vinegar and cover with lid. Reduce heat and simmer for 30-40 minutes.
- Serve immediately.