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Cheeky Collard Greens

March 27, 2024 • 0 comments

Cheeky Collard Greens
This savory and satisfying recipe is a Southern staple. It can be adapted for the slow cooker, and you can substitute collard greens with turnip greens or mustard greens.


  • (1 lb) Jowl Bacon
  • (1/2 cup) onion, chopped
  • (3) garlic cloves, minced
  • (1 tsp or to taste) sea salt
  • (1/2 tsp or to taste) black pepper
  • (1 lb) collard greens cleaned, stems removed, and cut into similar pieces
  • (1 cup) chicken broth or water
  • (1/2 tsp or to taste) hot sauce
  • (1 Tbsp) brown sugar
  • (1-2 Tbsp) apple cider vinegar


  1. Chop the bacon into 1/2" pieces (easier to do if partially frozen). Cook bacon in a large pot over medium-high heat for 5-6 minutes or until crisp. Remove half the bacon from the pan and reserve for later.
  2. Add the onion to the pan and cook for 3-4 minutes or until softened. Add the garlic, salt, pepper, sugar, and hot sauce and cook until fragrant, about 30 seconds.
  3. Add the vinegar and simmer for a few minutes, scraping up any browned bits from the bottom.
  4. Add the greens and broth to the pot and return to a simmer.
  5. Reduce the heat to low*, then cover the pot and simmer for 30-45 minutes or until greens are tender. Season to taste with additional vinegar and hot sauce. Sprinkle with reserved bacon, then serve immediately.
  6. Serve with pork chops, cornbread, and black-eyed peas!

*If you have the time transfer everything to a slow cooker and cook on Low for several hours or even overnight.

Pro-tip: Leftover liquid can be served as a dipping sauce for cornbread.

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with customization by Grapevine Local Food Marketing