Here I am, the person who was totally not happy with her collard greens, back at the beginning of my Abundant Harvest Organics life. You can see them, HERE. I really believe I did not like the taste of the ham hock...so that is why I chose this recipe.
It asked for trusty old bacon. Just 3 slices of bacon, as it ended up. I also decided to cook them on the stove, instead of the crock pot. I don't know if that would make much of a difference, but I thought I would give it a try. They say that the longer you cook the collard greens, the better they are. Well, we shall see, won't we. :-)
Here is today's recipe. (click the link below)
Ingredients:
1 tablespoon olive oil
3 slices bacon
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1 pound fresh collard greens, cut into 2-inch pieces
Directions:
1. 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.
2. 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.
Many of the comments told people to add brown sugar (1 Tbl) and Red Cider Vinegar (a splash). When I looked at my original recipe, I saw that those were ingredients in it. So bottom line, I went with it again.
Update: We ate them for dinner the next evening and they were good. Success!
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