Lizzie's Mom is from Dalton, Georgia and is a great cook. She is my go-to when I am making anything with a southern twist. This is my take on collard greens using a mix of hearty greens. They are great as a side to anything pork, but just as comfortable on the plate with some of my fried chicken. Remember when cooking greens there is a ton of shrinkage so visualize how much you want cooked and increase that by close to 10 times raw.
Recipe courtesy of Michael Symon
Print
Total:
1 hr
Prep:
10 min
Cook:
50 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr
Prep:
10 min
Cook:
50 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1 pound bacon, diced
  • 2 Spanish onions, sliced
  • 4 cloves garlic, sliced thin
  • 1 pound collard greens
  • 1 pound kale
  • 1 pound mustard greens
  • 1 pound Swiss chard
  • 1 teaspoon red chile flakes
  • 1 large pinch salt
  • 1/4 cup red wine vinegar
  • 1 teaspoon sugar
  • Your favorite hot sauce (I love Sriracha)

Directions

Watch how to make this recipe.

In a large Dutch oven, add the bacon to the pan over medium heat and cook until the fat begins to render. When the bacon is almost crisp, add the onions and sweat for 3 minutes. Add the garlic and sweat for an additional minute. Remove the tough stems of the greens and discard. Roughly chop the greens and tender stems and add them to the pan with the chile flakes and a large pinch of salt. Cover and cook over low heat for 10 minutes. Remove the lid and add the vinegar and sugar. Put the lid back on and cook for an additional 30 minutes. Remove from the heat and check your seasoning; if it's not spicy enough for you, add your favorite hot sauce to taste.

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