Cheeky Collard Greens
March 27, 2024 • 0 comments
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.
Ingredients
- (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
Directions
- 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.
- 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.
- Add the vinegar and simmer for a few minutes, scraping up any browned bits from the bottom.
- Add the greens and broth to the pot and return to a simmer.
- 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.
- 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.
