Email to Cat      

Collard Greens with Bacon and Vinegar

Source of Recipe

From "Back Around the Table" by David Venable


Recipe Introduction

"Because my dad adored collard greens so much, his mother made them every time we went to dinner at her house. Grandma Mimi cooked them with ham hocks or a leftover ham bone and cider vinegar, the traditional Southern way. I still prepare greens and vinegar, but I find it easier and quicker to use bacon than a ham bone."

List of Ingredients

â—¦ â…“ pound thick slab bacon, cut into ¼-inch-wide slices
â—¦ 1 large bunch of collard greens, stemmed, sliced, washed, and thoroughly dried
â—¦ ½ sweet onion, such as Vidalia or Walla Walla, thinly sliced
â—¦ 2 tablespoons extra-virgin olive oil, if necessary
â—¦ ½ teaspoon red pepper flakes
â—¦ ½ cup chicken broth
â—¦ 2 tablespoons cider vinegar, plus more for serving
â—¦ Kosher salt and freshly ground black pepper
â—¦ Hot sauce (optional)


Recipe

Heat a large skillet over high heat. Add the bacon and cook for 2 to 3 minutes. Add the collard greens and onion and sauté for 4 to 5 minutes, adding the olive oil if there isn't enough bacon fat.

Add the red pepper flakes and continue tossing until the greens are tender, 3 to 4 minutes. Add the chicken broth and vinegar. Reduce the heat, cover the skillet, and cook until tender, about 15 minutes.

Season with salt and pepper.
Serve immediately with hot sauce (if using) and vinegar on the side.

Makes 4 to 5 servings