A tasty version of Southern Collard Greens that works well with fried chicken and baked potatoes.
Course: Side Dish
Cuisine: Southern USA
Keyword: Collard Greens, Collard Greens and bacon, Southern Collard Greens
Servings: 4
Calories: 212kcal
Author: Patty
Ingredients
2TOlive oil
4StripsBaconOr use bacon ends, you need a bit of meat + grease
1OnionYellow, diced
3GarlicMinced
1JalapeñoDeseeded + diced
1#Collard GreensWash, slice lengthwise, then short wise.
2CChicken brothHomemade is best
1tKosher salt
1tGround black pepper
Instructions
Mise en Place
Wash and then de-seed and de-membrane, then dice one jalapeño.
Remove outer skin and then dice one yellow onion.
Remove outer skin and mince 3 cloves garlic.
Cut raw bacon into small bits. Use either strips of bacon or bacon ends as the point is an occasional meat texture, but mainly the smokey flavor and grease.
Wash the greens, cut off the end stems, slice 2” wide strips lengthwise, the turn and cut 2” bits.
Cook the Greens
Heat a pot that has a lid. Place a bit of oil in its base. Then add the bacon to release its grease and start to get crispy.
Then add the onion until it becomes transparent, then add the garlic until it is aromatic.
Add the pepper and stir well. Then add the cut collard greens and mix well until it wilts.
Then add the 2C broth, turn the heat down to a medium summer and give it a good mix. Put the lid on and let it cook for ~20-30 minutes. Check occasionally and stir to make sure the liquid is still there to prevent burning.
Serving
If there is still lots of liquid, drain the liquid off and serve the dish.
Notes
This is a very Southern Cuisine side dish that some will eat as a bowl all by itself. I served this with fried chicken (using chicken tenders) and small baked potatoes.