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Thanksgiving: Collard Greens and Bacon

Source of Recipe


From "Slow Cooking: Simply Delicious Recipes"



List of Ingredients



• 2 tsp olive oil
  
• 6 slices thick-cut bacon, chopped
  
• 2 cloves garlic, minced
  
• 1/8 tsp salt
  
• ¼ tsp pepper
  
• 1/8 tsp cayenne pepper
  
• 2 Tbsp apple cider vinegar, mixed into 2 cups cold water
  
• 5 bunches collard greens (about 5 pounds)
  
• Hot pepper sauce
  






Instructions



1. In a large stockpot over medium heat, warm the olive oil. Add the bacon and fry, stirring constantly, until cooked through but not yet crisp, 3 to 4 minutes. With a slotted spoon, transfer the bacon to a dish. Pour off all but 2 tablespoons of the drippings from the pot.
   
   
2. Return the pot to medium heat. Add the garlic, salt, pepper and cayenne; sauté for 1 minute. Carefully stir in the vinegar-water mixture. Return the bacon to the pot and boil for about 2 minutes more.
   
   
3. Reduce the heat to medium-low and add the greens. Cover and simmer for 10 minutes, then remove the lid and stir well. Add a few drops of pepper sauce to taste; cover and reduce the heat to very low. Simmer, stirring occasionally, and adding a little water if necessary to keep the greens damp, until the greens are tender, about 1½ hours. Serve hot.
   
   Serves 4