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New Year's: Smothered Collard Greens

Source of Recipe


From "Real Cajun" by Donald Link



List of Ingredients



• 3 bunches (about 2 pounds) collards or other leafy greens
  
• 4 strips thick-sliced bacon, cut crosswise into ½-inch pieces
  
• 1 small onion, chopped
  
• 2 cloves garlic, minced
  
• 1 Tbsp salt
  
• 2 Tbsp sugar
  
• ½ tsp ground black pepper
  
• Several dashes of hot sauce, plus more as needed
  
• ¼ cup cider vinegar, plus more as needed
  
• 1 cup chicken broth or water
  






Instructions



1. Begin by stripping the stems from the leaves of the collards and tearing the leaves into 3-inch squares; wash the torn greens in plenty of cold water. Discard stems.
   
   
2. Heat the bacon in a large pot or Dutch oven over medium heat until not quite crisp or colored, about 5 minutes. Add the onion and cook for another 3 to 4 minutes. Add the garlic, salt, sugar, pepper, and hot sauce, and cook an additional 2 minutes. Add the vinegar, bring to a simmer, and cook until reduced by half, 4 to 5 minutes. Add the washed greens and the broth or water and bring to a boil.
   
   
3. Reduce the heat to low and simmer, partially covered, for 30 to 35 minutes, until the greens are very tender. If the pot appears to be drying out, add more water, as necessary, to prevent the greens from sticking. Season to taste with additional vinegar and hot sauce. Be sure to serve the greens with a generous ladle of the fragrant juices.
   
   Serves 6 to 8