Braised Collard Greens
Southern folks know that collard greens taste good, but did you know they can also lower cholesterol more than mustard greens, broccoli, or even kale? Try them in smoothies or cook them up all the way with this decadent recipe. Feel free to substitute vegetable broth and leave out the bacon if you'd like — the onion, apple cider vinegar, garlic, and the collards themselves make this recipe zesty with meat or without.
| Servings | Prep Time |
| 2 people | 5 minutes |
| Cook Time |
| 25 minutes |
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Southern folks know that collard greens taste good, but did you know they can also lower cholesterol more than mustard greens, broccoli, or even kale? Try them in smoothies or cook them up all the way with this decadent recipe. Feel free to substitute vegetable broth and leave out the bacon if you'd like — the onion, apple cider vinegar, garlic, and the collards themselves make this recipe zesty with meat or without.
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Ingredients
- 2 bunches large leaf collard greens stems removed, sliced ½ inch ribbons
- 1/2 lb thick sliced bacon cut into ½ inch pieces
- 1 medium onion
- 1 clove Garlic chopped
- 1/2 tsp salt
- 1 tsp freshly ground black pepper
- 2 tbsp Apple Cider Vinegar
- 1 1/2 cups homemade chicken stock
Servings: people
Instructions
- Place bacon pieces in a large soup pot and turn heat to medium-low. Stirring occasionally, the fat will render and the bacon will begin to crisp. Once crispy, about 15 minutes, remove bacon pieces to a paper towel lined plate. Save two tablespoons of fat in the pot, discard or save the rest.
- Over medium heat, sauté the onions in the bacon fat, 8-10 minutes until translucent. Add garlic and sauté one minute more.
- Turn heat to medium-high, add collards and apple cider vinegar. Season with salt and pepper. Stir to coat for 2 minutes, collards will begin to wilt. Turn heat to low
- Simmer 1 hour, stirring occasionally
- Off the heat, stir in bacon and transfer to a warm serving dish.
- Enjoy with some Carolina Gold Rice, or local beans from Queen City Pantry!
Recipe Notes
Recipe shared by Rochelle Baxter of Queen City Pantry
(find her and lots of other local vendors at Atherton Market)
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