Sauteed Collard Greens with Bacon and Lemon

Popular in the South, these greens are a great addition to any meal

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Recipe

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Yield
Servings
Recipe CategoriesSide Dishes

Ingredients

2Bunchcollard or kale greens, about 2 lbs.
1⁄4Poundbacon, sliced into 1/2" pieces
4eachgarlic cloves, whole
2Quartchicken broth, or water
 Eachkosher salt
 Eachfresh ground black pepper
1Tablespoonlemon juice, plus the zest reserved
3Tablespoonextra virgin olive oil

Instructions

  1. Cut away the tough stalks and stems from the collards and discard any leaves that are bruised or yellow.
  2. Fill the sink with water and salt (the salt helps to remove any impurities).
  3. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear.
  4. Dry thoroughly.
  5. Stack up several leaves and roll up lengthwise in a bundle, cut them into 1" ribbons.
  6. Repeat until all the leaves are shredded.
  7. Heat a large deep skillet to medium temperature.
  8. Cook the bacon until lightly crisp and the fat has rendered.
  9. Add the garlic and sauté‚ for 2 minutes to soften.
  10. Add the greens to the bacon and garlic, toss well.
  11. Pour in the chicken broth and cook for 45 minutes to 1 hour until the greens are wilted and tender; take care not to overcook.
  12. Season with salt and pepper, garnish with the squeeze of lemon, lemon zest, and drizzle with the olive oil.

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