Community Pick
Collard Greens - It's Good for You!
photo by Swirling F.
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 3 -4 slices cooked bacon, cut into small pieces
- 1 medium onion (sliced or chopped)
- 4 garlic cloves, minced
- 8 cups collard greens, tough stems removed and cleaned well
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon seasoning salt
- 1 teaspoon pepper
- 1 1⁄2 cups chicken stock
- 1⁄4 cup light brown sugar (optional)
directions
- In a deep pot brown bacon add onion and garlic and optional sugar to fried bacon.
- Add collards layering with spices to fried bacon add broth and cover pot and cook until tender over medium heat for about 30 minutes.
- Taste and adjust seasonings.
Reviews
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I had a bag of fresh collards from the fam share to use. My family isn't crazy about them normally, but they seemed to like these. Doubled the garlic. Didn't measure the collards. I just used what I had. Left out the optional brown sugar and reduced the red pepper flakes by half. DD said she would have liked them more if I also reduced the amount of black pepper. It's all about taking a good basic recipe and adjusting it to what your family prefers. Thanks for this recipe that got them to eat their greens.
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Wow!!!!!! Good for U, Great tasting, Quick and Easy...doesn't get much better than that. My family had always cooked the collards in a large pot of boiling water seasoned with a ham hock. They boiled the greens so long, I am sure they boiled all the nutrients out. This recipe, the greens were actually still green and full of vitamins when done. I tell ya, the stock made a huge difference in the taste here. Will def be using this recipe from now on.
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Absolutely delicious recipe!! I think the brown sugar is needed, if you pepper correctly...hahhaha spicy and a hint of sweet. I made, per the recipe.. and then as all were simmering and reducing, I added two shakes of a good balsamic vinegar ( less than 1/4 c), an awesome addition, as I think I had two more slices of bacon and the acid countered the additional meat. This is a fabulous recipe ! Thanks for sharing it!!
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I made two additions to the recipe I added a ham hock since I had purchased it for the collard greens and a sprinkling of dried red pepper. I was not sure about the brown sugar and thought it made the broth a bit sweet. I cooked it long and slow until the flavors melded and the greens were tender. This was perfect and I will definitely make it again.
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Tweaks
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Fantastic! I spent some time in Texas over the past year and tried a lot of collards, and this was the first time I got them to taste like the "real" stuff. I love them spicy and soft, with a good broth. I tried this recipe and had to use water instead of broth, but it still turned out great (and I love the addition of brown sugar - so worth it).
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey