Eat your greens. Better yet, eat your braised collard greens with bacon..smoky, savory, with a hint of sweet and a touch of heat!
- 4 strips bacon
- 1 large onion, peeled and diced
- 3 cloves garlic, minced
- 1 Tbsp light brown sugar
- 2 Tbsp apple cider vinegar
- 2 cups chicken stock
- 2 lbs collard greens, stems removed and cut or torn
- 1/4 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- big pinch red pepper flakes
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Heat a dutch oven or large heavy bottomed pot over med/high heat. Add the bacon to the pan and cooked, flipping once, until golden brown, about 10 mins. Remove to a paper towel-lined plate to drain.
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Leave the bacon drippings in the pot and add the onion. Saute until softened and golden, about 10 mins. Stir in the garlic and cook 2 mins more.
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Stir in the brown sugar, then deglaze with the vinegar. Mix in the stock and bring to a boil.
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Reduce to a very low simmer and stir in the greens and seasonings. Cover and simmer until very tender, about 40 -45 mins. Remove the lid and cook until the liquid is reduced by half, about 15 mins.
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Crumble the bacon (reserve 2 Tbsp for topping) and toss into the greens. Serve with the reserved crumbled bacon on top.
- Make sure you cut out the stems of the collard greens before braising. The stems can be tough, chewy, and unpalatable.
- Watch the bacon as it cooks and be careful not to let it burn. We want those drippings in the pan to taste salty and bacon-y (is that a word?), not leave a burnt aftertaste.
- Braise the greens covered over low heat and don't take the lid off to reduce until they're very tender. 40-45 mins is a guide, be sure to taste and observe the texture before finishing uncovered.
- Wait to adjust the seasoning (salt) until after the greens are tender. The salt will intensify as it cooks as the bacon and the drippings are salty too.
- Yes, collard greens can get a little stinky as they cook. Crack a window and know it will be sooo worth it after that first bite!