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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 add a dash of Tabasco or Louisiana hot sauce plus a spoonful of apple cider vinegar if you like.


1 tablespoon olive oil

3 slices bacon

1 large onion, chopped

2 cloves garlic, minced

1 teaspoon salt

1 teaspoon pepper

2 cups chicken broth

1 pinch red pepper flakes

1 pound fresh collard greens, cut into 2-inch pieces


Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, 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 45 minutes, or until greens are tender.