Popular in the South, these greens are a great addition to any meal
|2||Bunch||collard or kale greens, about 2 lbs.|
|1⁄4||Pound||bacon, sliced into 1/2" pieces|
|4||each||garlic cloves, whole|
|2||Quart||chicken broth, or water|
| ||Each||kosher salt|
| ||Each||fresh ground black pepper|
|1||Tablespoon||lemon juice, plus the zest reserved|
|3||Tablespoon||extra virgin olive oil|
- Cut away the tough stalks and stems from the collards and discard any leaves that are bruised or yellow.
- Fill the sink with water and salt (the salt helps to remove any impurities).
- Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear.
- Dry thoroughly.
- Stack up several leaves and roll up lengthwise in a bundle, cut them into 1" ribbons.
- Repeat until all the leaves are shredded.
- Heat a large deep skillet to medium temperature.
- Cook the bacon until lightly crisp and the fat has rendered.
- Add the garlic and sauté‚ for 2 minutes to soften.
- Add the greens to the bacon and garlic, toss well.
- 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.
- Season with salt and pepper, garnish with the squeeze of lemon, lemon zest, and drizzle with the olive oil.