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Are you looking for a flavorful vegetable side dish? This is a delicious way to enjoy collard greens with some crispy bacon bits for added flavor.
serves/makes:
ready in:
under 30 minutes
5 reviews
1 comment
ingredients
1 large bunch fresh collard greens
water for washing and soaking
1 tablespoon table salt for soaking
5 slices bacon
bacon drippings
1 teaspoon table salt
3 tablespoons granulated sugar
1 cup water
1 chicken or ham bouillon cube (optional)
directions
To Prepare: Get out a cutting board, a heavy duty knife such as a French Chef Knife, a large colander or pot to put the trimmed collards in and a large trash can for stalks and stems. Sit down to do the following: Place bunch of collard greens on cutting board and with knife, cut across the root ends/stalks of the collards (up to where the leaf starts). Discard stalk ends. One leaf at a time, take each leaf of collard green and strip out the stem and pull away the leaf part. Discard the stem part. Place leaf in colander or pot. When finished, take greens to clean sink and place in sink. Cover greens with cold water and allow to soak a few minutes. Dissolve 1 or 2 Tablespoons table salt in the water and stir in good. Aunt Mary Lee says any little bugs will die in the salt water and drop off.
Drain and remove collards from sink. Repeat washing collards through at least 2 more sinks full of plain cold water.
In large pot or Dutch oven for which you have a lid, fry bacon until crisp. Remove cooked bacon, crumble and set aside. Leave drippings in the pot. Add well drained collard greens to hot pot with drippings in it. Stir constantly and "fry" the collards for a few minutes, wilting them down good. Add lid to pot. Stir often. Now add ONLY about 3/4 to 1 cup water -- You only want to steam the collard now. Add salt, granulated sugar and bouillon cube (optional). Reduce heat and cover. Cook until tender and collards change color to dark green. Depending on the tenderness of the collard greens, some collard greens will be "done" in 10 to 15 minutes. Reduce liquid. Taste and adjust seasoning as needed.
When greens are tender and ready to serve, take 2 sharp knives and chop the collards finely using a scissors motion. Sprinkle with crumbled bacon. Serve hot with mild Pepper Sauce or with Apple Cider Vinegar.
added by
ssmnita
recipe tips
Wash the collard greens thoroughly to remove dirt and grit.
Cook the bacon until crisp to render enough drippings.
Stir the greens frequently while frying to make sure they wilt evenly.
Be careful with the amount of water added; too much can make the greens soggy.
Taste and adjust the seasoning before serving, as collard greens can absorb a lot of flavor.
Chopping the collards finely just before serving gives the best texture.
Serve with pepper sauce or apple cider vinegar for a traditional touch.
Try adding a splash of vinegar while cooking for a tangy flavor.
common recipe questions
Can I use a different type of greens for this recipe?
Yes, you can use other leafy greens like kale or turnip greens. Adjust the cooking time as needed.
Is there a vegetarian alternative for the bacon?
For a vegetarian version, use olive oil or vegetable oil instead of bacon and its drippings. You could add a bacon substitute, if desired, for texture.
Can I reduce the amount of salt and sugar in this recipe?
Yes, adjust the salt and sugar to your dietary needs and taste preference.
How do I know when the collard greens are fully cooked?
The greens are done when they are tender and have changed to a dark green color.
Can I add other seasonings to this recipe?
Yes, feel free to add garlic, red pepper flakes, or smoked paprika, as desired.
Is there a substitute for the chicken or ham bouillon cube?
You can use vegetable bouillon or 1 cup of vegetable broth in place of the bouillon cube and water.
Can I make this dish ahead of time?
Yes, you can cook the greens ahead and reheat before serving but they will be softer.
How should I store and reheat leftovers?
Store leftovers in the refrigerator in an airtight container for up to 3 days and reheat in a skillet over medium heat.
Can I use frozen collard greens?
Yes, use 10-12 ounces frozen greens in place of the fresh. Thaw the greens and drain well before cooking.
What can I serve with these collard greens?
Serve with cornbread, roasted meats, or as a part of a Southern-style meal.
nutrition data
93 calories, 4 grams fat, 11 grams carbohydrates, 3 grams protein per serving.
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ASIAN MUSTARD GREENS
COLLARD GREENS
STEAMED ASIAN GREENS WITH HONEY SOY SESAME DRESSING
SAUTEED GREENS, COLLARDS AND KALE
SOUTHERN-STYLE COLLARD GREENS
CREAMED DANDELION LEAVES
reviews & comments
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Vanny REVIEW:
November 26, 2019PERFECT recipe! The exact way we cook our greens in the South! Thank you for sharing!
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kitchenmary REVIEW:
July 10, 2016This is exactly how I remember eating collard greens when I visited my grandma in the south. Love this recipe! Granny died before I was old enough to cook so I never got her recipe and this has to be almost exactly how she did it. Thank you!
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J C REVIEW:
November 3, 2013I tried this recipe and it is so easy and the greens are tender with a lot of taste. I recommend this recipe to everyone who wants to know how fried collards or any mixed greens taste. I mixed this recipe with mustard, turnip, collards, and sibrian collards greens.. Delicous...I will cook this again..
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old gal REVIEW:
July 4, 2013Now this is what I'm talking about! This is how collard greens should be cooked. Thank you for posting this. I hope more people will try it and learn how to make proper greens.
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1jasmine REVIEW:
January 22, 2012Excellent! Added some cumin and apple cider vinegar (2 caps) to the pot. Used pressure cooker under low heat. Put the crumbled bacon in after simmering the greens in the bullion water and seasoning mix. Some crispness remained with the greens.
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Rnone July 26, 2009
If only one can find where to purchase the Knorr ham boullion...can't find it anywhere.
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