These Kickin' Collard Greens are the very best collards ever. Seriously.
In my quest to try new things, I was presented the opportunity to try collard greens one year at Thanksgiving (a military Thanksgiving). So one of our friends had made her greens and I was 100% game to try some because I really love spinach and kale and I figured collard greens wouldn't be too far off. Hers were so wonderful. I really need to get her recipe, but this one is also fabulous and I have made it countless times. My mom-in-law has never liked collard greens, but tried these the night I made them (the one pictured) and she loved them and has made this recipe a couple times herself.
I served up the greens with Nashville style hot chicken and mac and cheese. It was a perfect side. I have seriously fallen in love with this recipe and I crave it every couple a weeks to such an extreme that I usually fit it in as a side somewhere in the next week for the menu plan LOL.
What you need:
- 1 Tbsp. olive oil
- 3 to 6 slices bacon, chopped
- 1 large onion, chopped
- 2 cloves minced garlic
- 1 tsp. salt
- 1 tsp. pepper
- 3 cups chicken broth
- 1 pinch red pepper flakes
- 1 lb. collard greens, cut into 2-inch pieces (I get the precut, prerinsed kind)
- Heat oil in a large stockpot over medium-high heat. Add bacon and cook until crisp.
- Remove and let drain on a paper towel-lined plate.
- Add onion to stockpot and cook until softened, about 5 minutes. Then add garlic and cook for 1 minute or until fragrant.
- Add collard greens and fry until they start to wilt.
- Pour in chicken broth. Add bacon, salt, pepper, and red pepper flakes.
- Reduce heat to low and cover. Simmer for 45 minutes or until greens are tender.
If you are looking for the perfect meal to serve collard greens up with, defiitely try this copycat Hattie B's Hot Chicken recipe that is native to Nashville. Another recipe I am dying to try is this Pasta with Collard Greens and Onions from NY Times.
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