Classic Collard Greens
Thomas J. Story
Bacon and chicken stock add richness to these collard greens, while apple cider vinegar balances it all out.
This recipe, and others like it, can be found in the article Your Barbecue Just Got Better: 7 Recipes for an Epic Summer Feast.
How to Make It
1
In a large skillet over medium-high heat, cook the chopped bacon until it’s halfway to crispy.
2
Add the garlic and onions and sweat until the onions are translucent, constantly stirring to keep them from burning, about 4 minutes.
3
Add the collard greens, chicken stock, apple cider vinegar, red pepper flakes, salt and pepper, and stir. Reduce heat to medium. Cook for 15 minutes, stirring occasionally, or until collard greens are wilted and the chicken stock has reduced.
4
Taste and adjust seasoning to your liking. Serve hot.
Ingredients
¼ lb chopped bacon
5 garlic cloves, chopped
1 medium yellow or white onion, thinly sliced
4 bunches collard greens, chopped
1 qt chicken stock
1 tbsp apple cider vinegar
1 tsp red pepper flakes
1 tsp kosher salt
1 tsp freshly ground black pepper
Directions
1
In a large skillet over medium-high heat, cook the chopped bacon until it’s halfway to crispy.
2
Add the garlic and onions and sweat until the onions are translucent, constantly stirring to keep them from burning, about 4 minutes.
3
Add the collard greens, chicken stock, apple cider vinegar, red pepper flakes, salt and pepper, and stir. Reduce heat to medium. Cook for 15 minutes, stirring occasionally, or until collard greens are wilted and the chicken stock has reduced.
4
Taste and adjust seasoning to your liking. Serve hot.
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