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Eat your greens. Even better, eat your braised collard greens with bacon..smoky, flavorful, with a trace of sweet and a bit of warmth!
I’m not a southern young lady. Be that as it may, I guarantee you will swear I am in the wake of attempting these braised collard greens with bacon. These greens are terminating on all taste chambers… we have a sweet/harsh/warmth and smoke. The sharpness is dialed back and the particular, practically sweet kind of the greens comes out after a decent long braise in such a lot of goodness.
You regularly see collard greens cooked with pork shanks, which is a determinedly scrumptious planning. However, I know a significant number of you’re not racing to the store looking for pork shanks, and in the event that you will be, you may not discover them promptly accessible (particularly up north). So today we’re utilizing bacon for that pungent, pork flavor AND the bacon drippings since we are not playing.
What sets these braised collard greens separated? A little earthy colored sugar, a major sprinkle of apple juice vinegar, a touch of smoked paprika, and a solid scramble (contingent upon how hot you like it) of red pepper pieces. Cover, cook, and let these flavors merge.
Throw that firm bacon in after the greens are delicate and delicate for flavor and surface and you have the perfect side. Perhaps break a window, since they can get somewhat sharp as they cook. Be that as it may, so great, guarantee!
- 4 strips bacon
- 1 large onion, peeled and diced
- 3 cloves garlic, minced
- 1 Tbsp light brown sugar
- 2 Tbsp apple cider vinegar
- 2 cups chicken stock
- 2 lbs collard greens, stems removed and cut or torn
- 1/4 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- big pinch red pepper flakes
- Heat a dutch oven or large heavy bottomed pot over med/high heat. Add the bacon to the pan and cooked, flipping once, until golden brown, about 10 mins. Remove to a paper towel-lined plate to drain.
- Leave the bacon drippings in the pot and add the onion. Saute until softened and golden, about 10 mins. Stir in the garlic and cook 2 mins more.
- Stir in the brown sugar, then deglaze with the vinegar. Mix in the stock and bring to a boil.
- Reduce to a very low simmer and stir in the greens and seasonings. Cover and simmer until very tender, about 40 -45 mins. Remove the lid and cook until the liquid is reduced by half, about 15 mins.
- Crumble the bacon (reserve 2 Tbsp for topping) and toss into the greens. Serve with the reserved crumbled bacon on top.
- Make sure you cut out the stems of the collard greens before braising. The stems can be tough, chewy, and unpalatable.
- Watch the bacon as it cooks and be careful not to let it burn. We want those drippings in the pan to taste salty and bacon-y (is that a word?), not leave a burnt aftertaste.
- Braise the greens covered over low heat and don’t take the lid off to reduce until they’re very tender. 40-45 mins is a guide, be sure to taste and observe the texture before finishing uncovered.
- Wait to adjust the seasoning (salt) until after the greens are tender. The salt will intensify as it cooks as the bacon and the drippings are salty too.
- Yes, collard greens can get a little stinky as they cook. Crack a window and know it will be sooo worth it after that first bite!