Good any time of year, collard greens or any stewed greens are a healthy, nutritious and inexpensive vegetable to add to your dinner table. Part of my NYD meal, this recipe can be adapted and changed to make it your favorite.
Ingredients:
- 4 Ounces bacon, chopped into large pieces
- 1/2 Onion diced, I prefer sweet Vidallia
- 2-3 Garlic cloves, minced
- 1 Large bag collard greens, chopped, triple washed.
- 1/2 Teaspoon cayenne pepper or red pepper flake (optional)
- 1-2 Cups homemade or store bought low/no sodium stock, chicken or vegetable (water as a last resort)
Directions
- In a dutch oven or large pot on the stove, heat a tablespoon of neutral oil or unsalted butter over medium heat and add the bacon. Brown and let the bacon release its fat.
- Add in the onion and sweat until just translucent. Add in the garlic and cook stirring to remove the garlic’s raw flavor.
- Add the remaining ingredients with one to two cups of stock, depending on how many greens being used (you can always add more). Cover and bring to a boil, then reduce to simmer stirring occasionally.
- Simmer for 10 to 15 minutes until the greens are cooked through. You don’t want to overcook your greens, just get them tender all the way through.
- Adjust seasoning. Serve warm with your NYD ham, mac and cheese, corn bread, and black eyed peas.
Salt Swaps:
- Low sodium bacon can help reduce the amount of salt. However, given the number of servings, regular thick cut bacon works great, too.
- Homemade no/low stock is always a win for flavor and reduced salt.
