This southern staple gets its lucious flavor from just a touch of pork and a nice, long cook time.

January 08, 2018

Ingredients

  • 6 Slices / 1/3 cup Bacon or Pancetta
  • 1 onion (large), chopped
  • 2-4 garlic cloves, minced
  • 1 pound fresh collard greens, washed and cut into 2-inch pieces
  • 3 cups chicken or vegetable broth
  • 1 teaspoon, more to taste salt
  • 1 teaspoon, more to taste black pepper
  • 1 pinch red pepper flakes
  • for serving hot sauce

Instructions

1. Render bacon or pancetta in a large stock pot over medium high heat until almost crisp. No not remove fat.

2. Add onion, and cook until tender, about 5 minutes, then add garlic, and cook until just fragrant, about a minute.

3. Add collard greens, and fry until they start to wilt.

4. Pour in chicken broth or vegetable broth, and season with salt, pepper, and red pepper flakes. Bring to a boil.

5. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender and no longer bitter.

6. Serve with hot sauce on the side.

Ingredients

  • 6 Slices / 1/3 cup Bacon or Pancetta
  • 1 onion (large), chopped
  • 2-4 garlic cloves, minced
  • 1 pound fresh collard greens, washed and cut into 2-inch pieces
  • 3 cups chicken or vegetable broth
  • 1 teaspoon, more to taste salt
  • 1 teaspoon, more to taste black pepper
  • 1 pinch red pepper flakes
  • for serving hot sauce
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