Braised Collard Greens
I love braised collard greens. There are a lot of other green vegetables at the top of my list but I’m crazy about a bowl of hot, steaming greens and collards are my favorite. Any time that I see them on a menu as a side my eye immediately goes straight to this delectable vegetable that usually has some kind of salty bacon flavor and just a tad of sweetness to cut the bitterness of the greens.
The main difference between a collard and other greens like spinach, kale or chard is that a collard is much more tough and holds it’s shape and texture after it’s been cooked. The downside is that they require a longer time on the stove but if you use this cooking method it will cut the time down to a few minutes in the microwave and then a 30 minute process to get the greens just right.
This recipe hits on the flavors that I think make the perfect collard greens. Bacon, onion, a little kick from the red pepper flakes and finally a touch of sugar from the maple syrup. Like any fresh vegetable, I like to taste at the end and I might adjust my final seasonings depending on the greens. They may need just a tad more syrup or an extra dash of pepper flakes…don’t be afraid to adjust to your own preference!
- 1 1/4 lbs. collard greens, spines removed and sliced into 1/2 inch strips (roll them like a cigar before slicing)
- 1 TBSP. water
- 2 slices bacon
- 1 TBSP. olive oil
- 1 small onion chopped
- 1 TBSP cider vinegar
- 1 TBSP. maple syrup
- 1/8 tsp. red pepper flakes
- 3/4 cups chicken broth
- salt
- After the greens are washed and sliced (with stems removed) put them in a large microwave safe dish, add the water and cover tightly with plastic wrap. Cook on high for 5 minutes.
- Preheat a large, heavy dutch oven or skillet and cook the bacon for 2 minutes on each side, remove and reserve. Don't overcook the bacon, you want it just done.
- Add the oil and onion to the skillet and cook until softened, about 2 minutes. Add the greens and stir in the vinegar, syrup, pepper flakes and broth. Bring to a simmer, dice the bacon and add to the pot. Cover and cook on a medium low simmer for 30 minutes. Check the liquid every 10 minutes or so and add more broth if necessary. Salt & pepper to taste.
Cynthia
February 2, 2023
This recipe is very similar to my moms and grandma’s. The only difference is at the very end they cracked an egg and gently mixed letting it cook in with the greens. OMG it is so yummy.