Kickin’ Collard Greens

Depending on the time of year, your kale and collard greens may be quite tender. You won’t need to cook them as long in that case, but you’ll still want to give them a good half hour to get meltingly tender and make sure all the flavors are infused into the greens. You can use cabbage in this recipe, in addition to collards or as a substitute. Add a dash of Tabasco or Louisiana hot sauce plus a spoonful of apple cider vinegar if you like.

Ingredients

1 slice bacon

1/2 large onion, chopped

1 clove garlic, minced

1 teaspoon salt

1 teaspoon pepper

1 cup chicken broth

1 pinch red pepper flakes

1 or 2 large bunches collard greens, cut into 2-inch pieces

Directions

Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan. Add onion (and a bit of oil if needed) and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens and crumbled bacon, and fry until they start to wilt. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 30 minutes, or until greens are meltingly tender.