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Collard Greens with Bacon

Source: Casual Cuisines of the World - Diner
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Active Time:  10 Minutes
Total Time:  1 Hour 50 Minutes
  Serves 4
A time-honored tradition in southern kitchens, collard greens are typically cooked for a long time to temper their tough texture and smooth out their bitter flavor; cooking them a day ahead and then reheating makes them all the better. The greens go perfectly with rich main dishes, such as fried chicken.
2 teaspoons olive oil
6 slices thick-cut bacon, chopped
2 large cloves garlic, minced
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons cider vinegar mixed into 2 cups water
5 bunches collard greens, about 5 pounds total weight, stemmed and carefully washed
Tabasco or other hot-pepper sauce, optional
Collard Greens with Bacon Recipe at
In a large stockpot over medium heat, warm the olive oil. Add the bacon and fry, stirring constantly, until cooked through but not crisp, 3-4 minutes. Remove the pot from the heat and, using a slotted spoon, transfer the bacon to a dish. Set aside. Pour off all but 2 tablespoons of the drippings from the pot.

Return the stockpot to medium heat. Add the garlic, salt and black and cayenne peppers and sauté for 1 minute. Carefully pour in the vinegar-water mixture, stirring until blended. Return the bacon to the pot and boil for 1-2 minutes.

Reduce the heat to medium-low and add the greens. (Do not worry if the pan is very full; the greens will cook down.) Cover and simmer for 10 minutes, then remove the lid and stir well. Add a few drops of Tabasco, if desired, re-cover and reduce the heat to very low. Simmer, stirring occasionally and adding a little water if needed to keep the greens damp, until the greens are tender, about 1 1/2 hours.

Spoon the greens into a warmed serving dish and serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 384
Fat. Total: 24g
Fiber: 21g
Carbohydrates, Total: 34g
Sodium: 435mg
% Cal. from Fat: 56%
Cholesterol: 23mg
Protein: 17g
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