Saturday, January 29, 2011

Braised Collard Greens with Bacon

As a finale to Rob Week, he gave me his honey-crusted catfish recipe, which I adapted to honey-orange whitefish. I found this collard green recipe to serve with it. It was very easy to put together, just be sure to start early so you allow enough time for the greens to cook. It is delicious!

Adapted from

Serves 3.

5 slices bacon, cut into 1-inch pieces
1 large onion, chopped
2 cloves garlic, minced
1 tsp sea salt
1 tsp freshly ground black pepper
3 cups chicken broth
1/8 tsp crushed red pepper
1 large bunch collard greens (1-1 1/2 pounds)

  1. In a large stockpot, cook bacon over medium heat for 1-2 minutes or until fat is rendered. Add onion and continue cooking until bacon is crispy and onion is translucent. 
  2. Add garlic and stir until just fragrant.
  3. Add collard greens and stir until they start to wilt.
  4. Add chicken broth. Season with salt and red pepper.
  5. Cover, reduce heat to low and simmer for 45 minutes or until greens are tender. 
  6. Serve in small bowls.

No comments:

Post a Comment