Collard Greens with Bacon
This is a dish about patience. You aren't just wilting the leaves; you are breaking down their structure so they soak up the rendered fat and aromatics.
The importance of the wash
Collard greens hold onto grit and sand like nothing else. Wash them in multiple changes of cold water before you even think about chopping.
- Large heavy-bottomed pot or Dutch oven
- Sharp chef's knife
- Tongs
What goes in.
- 2 lbfresh collard greens, washed and stems removed
- 6 slicesthick-cut bacon, chopped into 1-inch pieces
- 1yellow onion, diced
- 3 clovesgarlic, smashed and minced
- 3 cupschicken stock or water
- 1 tbspapple cider vinegar
- 1/2 tspred pepper flakes
Low and slow for the foundation
Start your bacon in a cold pot over medium heat. Let the fat fully render until the bits are crispy and brown, creating the flavor base for every leaf that follows.
The method.
Render the bacon
Place bacon in the pot over medium heat. Cook until the fat has liquified and the bacon is crisp. Remove the bacon with a slotted spoon, leaving the fat in the pot.
Sauté aromatics
Add the onion to the bacon fat. Cook until the onions turn translucent and soft, then stir in the garlic and red pepper flakes for about 30 seconds.
Wilting
Add the greens in handfuls, tossing them in the hot fat until they start to wilt. It will look like too much at first, but they will shrink rapidly.
Braise
Pour in the stock and return the bacon to the pot. Bring to a boil, then immediately turn the heat to low. Cover the pot and simmer for about 60 to 75 minutes, stirring occasionally, until the leaves are soft.
Finish
Stir in the apple cider vinegar right before serving to brighten the richness of the pork fat.
Other turns to take.
Smoked Turkey
Replace bacon with smoked turkey necks or wings for a deeper, earthier smoke profile.
Vegetarian
Use smoked paprika and a splash of soy sauce to mimic the salt and smoke usually provided by the pork.
When it doesn't go to plan.
Cut your greens into uniform ribbons to ensure they cook evenly.
Don't discard the liquid left in the pot; it is packed with flavor and is ideal for dipping cornbread.
If the greens seem too dry during the long simmer, add a splash of water.
The ones that keep coming up.
Should I keep the stems?
The stems are tough and fibrous. Unless you slice them paper-thin, it is best to remove them and discard them.
Can I use pre-bagged chopped greens?
You can, but they often lack the freshness and bite of whole leaves you wash and cut yourself.
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