Saturday, February 28, 2015

Easy Braised Collard Greens

This allllll goes back to two of my girl friends bachelorette parties almost a year and two years ago.  We went to Nashville for both and had the most amazing collard greens.  Well I haven't been able to get them out of my mind since and have made them a few times, but finally captured a picture to blog the recipe!  Its a pretty loose recipe since I don't really measure the seasonings and have made them with both bacon and ham (from a leftover whole ham roast), but if you follow the jist of it, you can make it your own and I'm positive it will be amazing like ours have always turned out.  They are just so savory and delicious.  Like I said in my last post, we had these with Scalloped Potatoes & Butternut Squash for the perfect dinner.

Easy Braised Collard Greens
loosely adapted via the Kitchn

2 bunches collard greens 
10 cloves garlic
1 onion
Red pepper flakes, to taste
1/4 pound bacon (or ham, I am never exact on measurements here) 
4 cups chicken broth (I used a 32 oz box vegetable broth)
Salt and pepper

Fold the collard leaves in half and cut out the tough stems. Stack the leaves, roll tightly and slice into ribbons. Wash the ribbons thoroughly and set aside to drain. Dice the onion and the garlic.

Cut the bacon into 1-inch pieces. Heat the olive oil in a large deep pot over medium heat and add the red pepper flakes and bacon. Cook until the fat renders out and the bacon is getting crispy. Remove the bacon with a slotted spoon.

Add the onion and garlic and turn the heat to low. Cook them slowly in the bacon fat, stirring frequently, until soft and golden. This should take at least 10 minutes. Turn the heat lower if they begin to darken.

Add the collard greens and bacon, stirring until wilted (you might have to add more in batches if they don't all fit). Pour in the broth and season with a little salt and pepper. Bring to a low simmer, cover, and cook for as long as it takes to reach the tenderness you prefer. This will take time, plan for at least 30 mins.  Taste and season with more salt & pepper if desired.

1 comment:

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