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Soul Food Collard Greens

Source of Recipe

From "I Heart Soul Food" by Rosie Mayes


Recipe Introduction

"Collard greens were a staple in my home while growing up — we could never have a holiday without them; we could barely eat a dinner without them. But while Mom usually made her collard greens with ham hocks, I like to make mine with bacon ends. They're about the same price, but they cook a little quicker than the ham hocks and give the dish a nice smoky flavor. Let's face it — bacon drippings make everything taste better! When you serve them up, you'll want to make sure you have cornbread on the table so everyone can sop up the pot likker — that smoky, savory liquid left behind from cooking the greens."

List of Ingredients

◦  1 pound bacon ends, chopped, plus more for garnish
◦  1 large yellow onion, diced
◦  1 teaspoon minced garlic
◦  6 cups chicken broth
◦  2 cups water
◦  4 pounds collard greens, cleaned and cut
◦  1 teaspoon seasoning salt
◦  ½ teaspoon ground black pepper
◦  1 large jalapeño pepper, sliced
◦  2 to 3 tablespoons distilled white vinegar


Recipe

In a stockpot over medium heat, brown the bacon.

Once the bacon is browned, add the onions and cook until the onions start to sweat, 3 to 5 minutes. Add the garlic and cook for 1 more minute.

Pour in the chicken broth, turn the heat up to high, and boil for 20 minutes.

Pour in the water and turn the heat down to medium. Start adding the collard greens into the pot. Once all of the greens are added, sprinkle in the seasoning salt and ground black pepper.

Add the sliced jalapeño and vinegar, and stir the ingredients. Cover the pot and simmer for 1 hour and 10 minutes over medium heat, stirring occasionally. Let cool slightly and garnish with extra bacon before serving.


Makes 6 servings