I can’t explain my love of collard greens. I grew up in the Northwest, not the south, and I hadn’t even tasted collards until well into adulthood. And yet, I’m hooked. Quite curious. This recipe is savory, satisfying, and addicting. There’s something so comforting about tender, bacon-dotted greens. Mmmmmmmm.
Note: Collards need those thick, fibrous stems to be taken out and discarded before cooking. To quickly do so, fold the large leaf in half and use a knife to slice down through both layers of the green, along the length of the stem.
3 bacon strips, chopped
1 bunch collard greens, stemmed and chopped
1 yellow onion, chopped
4 cups chicken broth
2 tablespoons coconut palm sugar
2 garlic cloves, chopped
1 teaspoon sea salt
2 tablespoons apple cider vinegar
½ teaspoon ground red pepper
¼ teaspoon black pepper
Place the bacon in a large skillet over medium heat. Cook until done but not crispy.
Add the collards and onion to the skillet. Cook until the greens wilt. Add the broth to the skillet and bring to a boil. Add the coconut palm sugar, garlic, sea salt, vinegar, red pepper, and black pepper.
Cover and cook over low heat for an hour. Uncover and continue to cook on low for another hour. Enjoy!
Calories: —
Fat: —
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Sodium: —
Fiber: —
Protein: —
Sugar: —