Buy pre washed and pre chopped collard greens for a shortcut. Cover and simmer for 45 50 minutes or until greens are tender. 1 4 teaspoon crushed red pepper flakes optional. 1 cup 1 4 inch diced salt pork. Traditionally southern collard greens are made with pork.

Add 1 pound thawed frozen collard greens 1 cup chicken broth and water to cover. Stir in remaining ingredients. Add onion and cook until tender about 5 minutes. 1 tablespoon canola oil. 2 pounds collard greens rinsed.

Remove bacon from pan crumble and return to the pan. Season to taste with additional vinegar and hot sauce. Cook just until wilted. Cook stirring occasionally until the collard greens have wilted and have lost their brightness. 1 cup diced onion.

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4 add the collard greens and the chicken broth or water and bring to a simmer. Use pork turkey or smoky ham to flavor the greens instead of the bacon. Add the onion and cook til tender. Drain off 1 2 of the bacon grease. Brown 4 slices diced bacon in a pot.

Add salt and pepper to taste and the vinegar. Heat oil in a large pot over medium high heat. Drain on paper towels. In a dutch oven saute bacon for 3 minutes. Crispy bacon sautéed onion ham and garlic perfect these southern style collard greens making them an essential part of your traditional southern feast.

Serve with some of the pan juices from the pan. Add 1 cup diced onion to the pot and cook 3 minutes. Ingredients 12 hickory smoked bacon slices finely chopped. In this recipe chopped bacon is cooked until almost crisp and the drippings are used to saute chopped onions which forms the foundation of the dish along with chopped smoked ham and garlic. Add the collard greens the pot will seems overflowing but they wilt and stir until wilted cover them every couple of minutes for a couple of minutes to help wilt them.

Trim thick stems from collard greens. Place bacon in a heavy pot and cook over medium high heat turning occasionally until fat begins to render about 5 minutes. If you do not eat pork you can substitute 3 tablespoons olive oil for the bacon drippings. Cook 8 9 minutes longer or until onion is tender and bacon is crisp. Bring to a boil.

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Give the greens even more smoky flavor by adding a dash of smoked paprika to the broth. If you choose to wash and trim your own greens be sure that you rinse them really well to get out any sand or sediment in the leaves. Give the greens even more smoky flavor by adding a dash of smoked paprika to the broth. Trim thick stems from collard greens. Serve with some of the pan juices from the pan.

If you choose to wash and trim your own greens be sure that you rinse them really well to get out any sand or sediment in the leaves. Add salt and pepper to taste and the vinegar. 4 add the collard greens and the chicken broth or water and bring to a simmer. Remove bacon from pan crumble and return to the pan. Add 1 pound thawed frozen collard greens 1 cup chicken broth and water to cover.

Bring to a boil. Buy pre washed and pre chopped collard greens for a shortcut.