Collard Greens With Bacon (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 strips thick-sliced bacon, sliced crosswise into 1/2-inch pieces
02 -
1 small yellow onion, chopped
03 -
2 cloves garlic, minced
04 -
1 teaspoon kosher salt
05 -
1/2 teaspoon freshly ground black pepper
06 -
2 tablespoons sugar
07 -
Several dashes of hot sauce
08 -
1/4 cup apple cider vinegar, more to taste
09 -
2 pounds collard greens, stems removed, sliced into 3-inch-wide strips (can substitute kale or chard)
10 -
1 cup chicken stock, or water
# Instructions:
01 -
Heat a large skillet over medium heat. Cook the bacon in the skillet until it just begins to brown around the edges, stirring occasionally. Add the onion and cook until it's softened and just starting to brown.
02 -
Add the garlic, kosher salt, black pepper, sugar, and hot sauce. Cook until the garlic becomes fragrant, about 1 minute.
03 -
Add the apple cider vinegar and simmer. Reduce the amount of liquid by half, stirring and scraping up any browned bits from the bottom of the skillet.
04 -
Add the collard greens and chicken stock (or water). Return to a simmer and reduce the temperature to medium-low. Cook, stirring occasionally, until the collard greens have wilted and lost their brightness.
05 -
Season to taste with additional vinegar and hot sauce. Serve with some of the juices from the pan.
# Notes:
01 -
Don't overcook the bacon; it should be barely brown around the edges and still somewhat raw-looking in the middle.