Southern-Style Collard Greens
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1/2
pound
Bacon
2
pounds
fresh
Collards
1
cup
chopped
Onions
2
tsp
Garlic Powder
3
Tbsp
Granulated Sugar
1
1/2
tsp
Salt
3
dashes
Hot Sauce
1/4
cup
Vinegar, Red Wine
2
Chicken Broth Cubes
1
Beef Broth Cubes
1/2
tsp
Red Pepper Flakes
Servings:
8
- Remove stems from collards. Then roll up the leaves and slice into one inch strips. Set aside.
- Slice bacon into 1 inch pieces.
- Fry in pan with onions until bacon is brown and onions are carmelized. Add water as needed to keep from becoming crisp while onions are carmelizing.
- Add 4 cups water and bouillon cubes until cubes have dissolved.
- Add remaining spices and cook until reduced by 50%.
- After broth has reduced, add the collard greens and another cup or two of water to completely cover the greens.
- Cover and cook on medium until greens have wilted and turned dark (about 30 minutes).
- Remove cover and cook another 30 minutes until broth reduces by 50%.
submitted by Virginia Tavenner
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