Prep 5 mins
Cook 20 mins
From 10/1/07 First Magazine. Traditional collard greens are cooked with ham hocks. This recipe uses bacon to add smoky flavor in just minutes.
- 1 1⁄2 lbs collard greens, cleaned, trimmed and cut into strips
- 4 slices bacon
- 4 garlic cloves, peeled and sliced
- 2 leeks, cleaned and chopped
- 1 red bell pepper, seeded and cut into strips
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- In large pot, bring 4 quarts salted water to a boil. Stir in collard greens. Cook 15 minutes, or until tender; drain.
- Meanwhile, in skillet over medium-high heat, cook bacon 7 minutes, or until crisp, turning once. Drain bacon on paper towels; cool and crumble.
- In skillet with bacon drippings,k cook garlic, leeks and peppers 2 minutes. Stir in cooked collard greens and cook 3 minutes. Season with salt and pepper, if desired. Transfer mixture to serving platter. Top with crumbled bacon.
Down South, we do like to add alot of flavor to food by using the traditional bacon and hamhocks. I have found another alternative by using smoked turkey wings. They are found in the same section as ham hocks and add all the flavor you need, but not as much fat. After cooking with the wing, remove them from the pot, pick the meat from the bone, discarding the skin and bones. Return the meat to the pot of collards or beans.