Collard Greens

  • 3-ounce section of bacon, cut into 1/4-inch pieces
  • 1 medium onion, meagerly cut
  • 2 tablespoons olive oil
  • Coarse salt and newly ground pepper
  • Sprinkle red wine vinegar
  • 1 pound collard greens, managed and cut into 3-inch pieces
  • 1 3/4 cups natively constructed or low sodium canned chicken stock

    Stage 1
    In a huge straight-sided skillet, join the bacon, onion, and oil over medium intensity. Cook, mixing once in a while, until onions are clear and bacon delivers a portion of its fat, around 3 minutes. Season with salt and pepper. Add the vinegar, and cook until it dissipates, around 30 seconds.

    Stage 2
    Add the collard greens and chicken stock. Carry fluid to a stew, mixing at times. Cover, and cook 15 minutes.

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