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Southern-Style Collard Greens

12
pound
Bacon
2
pounds
fresh
Collards
1
cup
chopped
Onions
2
tsp
Garlic Powder
3
Tbsp
Granulated Sugar
1
12
tsp
Salt
3
dashes
Hot Sauce
14
cup
Vinegar, Red Wine
2
Chicken Broth Cubes
1
Beef Broth Cubes
12
tsp
Red Pepper Flakes
Servings:
8
  1. Remove stems from collards.  Then roll up the leaves and slice into one inch strips.  Set aside.
  2. Slice bacon into 1 inch pieces.
  3. 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.
  4. Add 4 cups water and bouillon cubes until cubes have dissolved.
  5. Add remaining spices and cook until reduced by 50%.
  6. After broth has reduced, add the collard greens and another cup or two of water to completely cover the greens.
  7. Cover and cook on medium until greens have wilted and turned dark (about 30 minutes).
  8. Remove cover and cook another 30 minutes until broth reduces by 50%.
submitted by Virginia Tavenner
Cuisine: Southern Food
Course: Side Dishes
Primary Ingredient: Vegetable
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