SOUTHERN COLLARD GREENS WITH BACON RECIPES
BACON COLLARD GREENS RECIPE: HOW TO MAKE IT
Collard greens are a staple vegetable of southern cuisine. This side dish is often eaten alongside smoked or salt-cured meats, such as ham hocks, pork or fatback. —Marsha Ankeney, Niceville, Florida
Provided by Taste of Home
Categories Side Dishes
Total Time 01 hours 20 minutes
Prep Time 25 minutes
Cook Time 55 minutes
Yield 9 servings.
Number Of Ingredients 8
Steps:
- Trim thick stems from collard greens; coarsely chop leaves. In a Dutch oven, saute bacon for 3 minutes. Add onion; cook until onion is tender and bacon is crisp, 8-9 minutes longer. Add greens; cook just until wilted., Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until greens are tender, 45-50 minutes.
Nutrition Facts : Calories 157 calories, FatContent 10g fat (4g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 651mg sodium, CarbohydrateContent 11g carbohydrate (4g sugars, FiberContent 5g fiber), ProteinContent 7g protein.
COLLARD GREENS WITH BACON RECIPE | MARTHA STEWART
Stewing the collard greens a few hours ahead of time allows their flavor to deepen.
Provided by Martha Stewart
Categories Pork Recipes
Number Of Ingredients 6
Steps:
- Working in batches, stack greens; cutcrosswise into 2-inch-thick strips. Gatherstrips; cut crosswise into 2-inch pieces.Transfer to a large bowl of cold water;swish to remove grit. Transfer greens toa colander using a slotted spoon; letdrain. Repeat until greens are free of grit.
- Heat oil in a very large skillet overmedium-high heat. Add onion andbacon; cook until onions are translucent,about 4 minutes. Add greens; cook, stirring,until greens begin to wilt and arereduced in volume.
- Raise heat to high; add vinegar. Cook,scraping up brown bits from bottom ofskillet, until vinegar has evaporated,about 1 minute.
- Add stock; reduce heat. Simmer, covered,until greens are just tender, 12 to 14minutes. If making ahead, refrigerate,covered; reheat over low heat.
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