Collard Greens with Bacon
I never knew how much I liked this traditional southern dish until I made this recipe. It’s worth the time it takes to cook these leafy greens. Whip up a bunch to munch on all week, or simply ORDER FROM US and have it ready to roll in your freezer for when the mood strikes. Karen, our nutrition consultant, made a batch at home.
Bacon Braised Collard Greens
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- 2 bunches of collard greens, washed, de-stemmed and roughly chopped
- 1/2 lb bacon, cubed
- 1 Tbs balsamic vinegar
- 1 onion, diced
- 2 cups chicken stock
- sea salt to taste
- Heat a large pot on the stove top. Add bacon. Sauté until fat is rendered.
- Add onions to pot and sauté until tender.
- Add collard greens, vinegar, and a dash of sea salt.
- Add chicken stock and cover. Cook until tender, approximately 45 minutes.
- Check on it regularly to make sure you have enough liquid.
- Taste for seasoning.
- Add sea salt and/or vinegar as needed.
- I like to use a stock pot for this as the greens start out pretty big but cook down a lot.
Paleo on the Go Test Kitchen http://blog.paleoonthego.com/
We tend to think of Collard Greens as a dish from the south. But in reality it is grown and eaten all over the world. I found a site that has a History of Collard Greens, check it out!