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from Bao's cookbook

Epicurious Collard Greens and Bacon



  • 5oz sliced bacon
  • 2 medium red onions, chopped coarse (about 3 cups)
  • 1 3/4 cups low-sodium chicken broth
  • 1/4 cup cider vinegar
  • 2 tablespoons firmly packed dark brown sugar, or to taste
  • 1/2 teaspoon dried hot red pepper flakes, or to taste
  • 2-3 pounds collard greens (preferably small leaves), coarse stems and ribs discarded (washed WELL, drained, and chopped coarse)
  • Preparation:
    1. 1. In a deep heavy kettle cook bacon over moderate heat until crisp and transfer to paper towels to drain. Cut into small strips.
    2. 2. Pour off all but about 3 tablespoons drippings and in drippings remaining in kettle cook onions, stirring occasionally, until browned slightly and softened. Transfer onions with a slotted spoon to a bowl.
    3. 3. To kettle add broth, vinegar, brown sugar, red pepper flakes, and about half of bacon, stirring until sugar is dissolved.
    4. 4. Add about half of collards, tossing until wilted slightly, and add remaining collards, tossing until combined. Simmer collards, covered, 30 minutes. Stir in onions and simmer, covered, 30 minutes more, or until collards are very tender.
    5. 5. Serve collards topped with remaining bacon.

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    modified: 2016.02.15 | created: 2016.02.15

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