As a native of the American South, there is perhaps no vegetable dish that’s more representative of my area than collard greens.
The base of the dish itself are the leafy greens of Brassica oleracea, commonly referred to as collards. Making delicious collard greens involves a little more effort, though.
Fear not, however: this collard green recipe is both simple and delicious. It will yield enough collard greens for about 4 servings.
- 12 oz collared greens, cut into bite-sized slices
- 2 teaspoons olive oil
- 2 slices of bacon
- 1 medium onion, diced
- 1 teaspoon black pepper
- 1 teaspoon salt
- ½ carrot, diced
- 2 minced cloves of garlic
- 2 cups chicken broth
Start by placing the olive oil in a large pot and heating it over medium-high heat.
Once the olive oil is hot, add the bacon. Cook it until it is finished and then remove it from the pan. Crumble it into small pieces.
After the bacon is crumbled, put it back into the pan and add the diced onion as well. Cook them until the onion is browned.
Once the onion is done, add the carrot, garlic, and the sliced collards. Cook them on medium-high heat until the leaves have wilted.
After this is done, add the chicken broth, salt and pepper to the pot. Cover and simmer over low heat for about an hour.
Once the leaves are tender, your collard greens are ready. As we say down south, good eatin’!