Southern Collard Greens
If you don't eat pork, you can certainly sub the bacon out for vegetable oil or olive oil. The trick is to cook the greens low and slow, but you'll need to get a good amount bacon grease prepared first. If you are like me, and occasionally save your bacon grease, feel free to add some if needed, but the 12 slices of bacon should render enough. If you don't have extra bacon grease, and you feel like your greens need a little more moisture, you can always add olive oil or some stock or even a little butter.
Equipment
- 10 Quart Stock Pot (or slow cooker)
Ingredients
- 12 slices Thick hickory smoked bacon - chopped
- 2 White onions, chopped
- 3 Garlic Cloves, chopped
- 32oz Chicken Broth
- 3 1-lb Packages of Collard Greens - washed and trimmed
- 1/4 cup Apple cider vinegar
- 1-2 tsps Kosher Salt
- 1 tsp Freshly Ground Pepper
Instructions
- Start by browning the bacon in the stock pot. Remove once it is near crisp.
- Add the onions to the pot and cook until tender (about 8-10 minutes). Once they start to soften, add the garlic and about a 1/2 cup of broth. Scrape the bacon drippings off the bottom of the pan with a wooden spoon.
- Add the apple cider vinegar and stir.
- Add the collard greens.
- Add the rest of the broth.
- Bring the broth up to a simmer, adding salt and pepper. Turn to low once everything is thoroughly combined.
- Cook on low for 2 hours with the lid on, coming back to check and stir, or until desired tenderness of greens is reached.