Originally posted December 25, 2015

smothered collard greens


  • 2 bunches collard greens
  • 4 strips thick bacon, thinly sliced
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 tsp kosher salt
  • 2 tsp sugar
  • 1 tsp ground black pepper
  • 1+ dash hot sauce
  • 2 tbsp cider vinegar
  • 1 cup chicken broth or water
  • hot sauce


Wash and stem the collard greens. Tear the leaves into 3" squares.

Heat the bacon in a large skillet over medium heat. When it begins to crisp, add onions and cook until soft. Add the garlic, salt, sugar, black pepper, and hot sauce. Cook for a couple minutes, and then add the vinegar. Bring to a simmer, and then cook until reduced by half.

Add the greens and the broth/water. Bring to a boil, and then reduce the heat to low and simmer until the greens are tender, about 15 minutes.



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