Braised Collard Greens with Bacon

TOTAL TIME: 1 hr
Prep: 10 min
Inactive Prep: --
Cook: 50 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 2 large bunches collard greens
  • 4 ounces thick-cut bacon, chopped
  • 1 yellow onion, thinly sliced
  • Pinch red pepper flakes
  • 1 tablespoon canola oil, if needed
  • 6 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 1/4 cup dry white wine
  • 1/4 cup freshly squeezed lemon juice
  • Kosher salt and freshly cracked black pepper
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Directions

Cut and trim the collard greens, removing the tough stems. Roughly chop the trimmed greens into 1/2-inch ribbons.

Cook the bacon in a large skillet over medium heat until crispy, 8 to 10 minutes. Transfer to a plate with a slotted spoon to leave behind all of the delicious bacon fat to cook the collard greens in.

Add the onions and red pepper flakes to the same skillet. Depending on the bacon you use, you may need more fat in the pan, so add the canola oil if needed. Saute until the onions are softened, fragrant and beginning to brown, 5 to 7 minutes. Add the garlic and sweat 30 seconds. Then add the collard greens, stirring constantly until softened. Pour in the chicken broth and wine and bring to a simmer. Reduce the heat to medium-low, cover and cook until the greens are tender, 30 to 35 minutes.

Once the greens are tender, return the bacon to the pan, add the lemon juice and season with salt and pepper.

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  • on September 16, 2012

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    I used 1/2 package of thick bacon slices diced and I keep bacon grease in the fridge and added a few teaspoons extra to the pan. I also added two teaspoons of sugar and 1 tablespoon of season salt. Loved the flavor after the lemon juice is added! Don't leave that out. Oh I also added a little crused red pepper and some hot sauce. Turned out great, first time I have used bacon with collards! This will be my new recipe! Thanks Kelsey, love to watch your show!!!

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  • on May 22, 2012

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    Easy and delicious! Collard greens....who knew? LOVE the bacon in there....and it definitely needs the lemon at the end for some brightness...don't leave it out!
    I don't ever use canola oil (BAD stuff, but I had some extra bacon grease in the fridge, so added a bit before browning the onions. I will definitely make this again, again, and again. In fact, I might add a couple collard greens to the garden this year!

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