Collards are a leafy green, related to the cabbage family. They are used as ingredients in soups and slaws, shredded into casseroles, used as the outer package to form stuffed rolls and wraps, pureed into pesto, sauces and dips, included in stir fry and smoothies and even consumed just raw!
Please enjoy this recipe, as many consider this form of preparation a family tradition! We enjoy cooking for you too and hearing “it tastes just like grandma’s”!
- 2 bunches Collard Greens; about 8 cups cut
- 1 T Safflower Oil (or other cooking oil)
- 1 small Onion; sliced
- 4 slices Bacon; cut into strips
- 2 cloves Garlic; minced
- 2 T Braggs Apple Cider Vinegar
- 2 cups Chicken Stock
- Remove thick stem from collard greens. Cut the collards into strips then cut the strips into squares. Rinse and drain the collards.
- Warm oil over medium high heat in a large skillet or Dutch oven.
- Add the onion and bacon and
cook for 3 minutes.
- Add the garlic and cook 2 more minutes.
- Add the collards and stir until the greens are wilted.
- Turn the heat to high and add the vinegar.
- Stir the bottom of the pan to pick up any crispy pieces stuck to the bottom.
- Add the stock, reduce the heat and cover. Simmer 15 minutes or until desired tenderness has been reached.
- Salt to taste.