AuthorCandace Boyd WylieYields1 ServingCategoryNorth American
An ode to a classic.
Collard Greens are one of those dishes that can either make or break you. It takes years to get them right! Traditionally, Collards are cooked over several hours until they almost melt in your mouth. While I like the traditional way of cooking greens, I don’t always have time for the all day affair. I’ve come up with a quick dish that I can make on a weeknight to satisfy my craving.
These are NOT your or my Granny’s greens. These greens have a little bite to them. Tasty and full of flavor, these Collards are delish!
Ingredients
Directions
On medium heat, heat Grapeseed or Canola oil in your (heavy-bottomed) pot.
Add the bacon to the pot and it cook for 3-4 minutes, until crispy.
Add the diced onion to the pot and cook it until almost translucent.
Add the Collard Greens to the bacon-onion mixture, and stir to combine.
Add the splash of Apple cider vinegar, chicken broth, sugar, salt, and fresh black pepper and stir everything together until thoroughly combined.
Cover the pot and leave the ingredients to cook on medium heat for 40 minutes.
Serve the collards hot, preferably with cornbread.
Ingredients
Directions
On medium heat, heat Grapeseed or Canola oil in your (heavy-bottomed) pot.
Add the bacon to the pot and it cook for 3-4 minutes, until crispy.
Add the diced onion to the pot and cook it until almost translucent.
Add the Collard Greens to the bacon-onion mixture, and stir to combine.
Add the splash of Apple cider vinegar, chicken broth, sugar, salt, and fresh black pepper and stir everything together until thoroughly combined.
Cover the pot and leave the ingredients to cook on medium heat for 40 minutes.
Serve the collards hot, preferably with cornbread.
