Collard Greens with Bacon and Mini Corn Muffin
Collard Greens with Bacon
I love greens and cook them in several different ways. This recipe is one of our favorites. It is easy and delicious! You can use any large pot, but a cast iron pot does give greens a special Southern flavor!
6 strips bacon, chopped
1 small onion, chopped
2 garlic cloves, minced
2 tablespoons sugar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Several dashes hot sauce
¼ cup apple-cider vinegar
2 pound bag triple-washed, trimmed collard greens
1 (14-ounce ) can chicken broth
Cook bacon in a cast iron Dutch oven (or other large pan) until it just begins to brown a bit around the edges. Don’t over cook.
Add the onions and sauté until tender and are just starting to brown.
Add the garlic, salt, pepper, sugar and hot sauce, cooking until the garlic becomes fragrant, about a minute.
Add the vinegar and scrape up any browned bits from the bottom of the pot.
Add the chicken broth and bring to a low boil.
Add the collard greens a few at a time, adding more as greens wilt until all are added to pan.
Reduce the temperature to medium-low.
Cover and cook, stirring occasionally, until the collard greens reach desired doneness.
(When using this recipe, I usually simmer ours an hour or so, but it really is a matter of preference to how tender you prefer your greens.)
Add additional amounts of salt, pepper, vinegar and hot sauce, to taste.
Serve with hot cornbread!