Braised Collard Greens With Bacon
Serves: 2
Santos Walker
1 January 1970
Based on User reviews:
37
Spice
28
Sweetness
62
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 large
Collard Greens (bunches)1 pinch
Red Pepper Flake1 tbsp
Canola Oil (if needed)6 cloves
Garlic (minced)2 cups
Chicken Broth (low-sodium)1 cup
White Wine (dry)Directions:
1
Cut and trim the collard greens, removing the tough stems
2
Roughly chop the trimmed greens into 1/2-inch ribbons
3
Cook the bacon in a large skillet over medium heat until crispy, 8 to 10 minutes
4
Transfer to a plate with a slotted spoon to leave behind all of the delicious bacon fat to cook the collard greens in
5
Add the onions and red pepper flakes to the same skillet
6
Depending on the bacon you use, you may need more fat in the pan, so add the canola oil if needed
7
Saute until the onions are softened, fragrant and beginning to brown, 5 to 7 minutes
8
Add the garlic and sweat 30 seconds
9
Then add the collard greens, stirring constantly until softened
10
Pour in the chicken broth and wine and bring to a simmer
11
Reduce the heat to medium-low, cover and cook until the greens are tender, 30 to 35 minutes
12
Once the greens are tender, return the bacon to the pan, add the lemon juice and season with salt and pepper