Last year, as part of my husband's birthday dinner, he requested collard greens. As a white girl, this scared the heck outta me, I can't lie! I've tasted his family's greens and, well, it was intimidating to try and do just to the greens he's eaten before.
Lucky for me, he was a happy man. So much so that he asked me to make them for his parents on Thanksgiving. Again, intimidation set in. But I overcame it - and well, I think I've found my niche on this greens!
Collard Greens
Ingredients
4 lb collard greens (cleaned and cut)
1 lb bacon chopped
6 cups low-sodium chicken stock
2 cups water
1 large onion diced
1 large jalapeno diced
1 tsp minced garlic (or garlic powder, if that's all you have)
1 tsp seasoning salt
1/2 tsp black pepper
2 tbsp white distilled vinegar
Directions
Place bacon in pot and render over medium heat
Once bacon is mostly cooked, add diced onion and begin to sweat
Add minced garlic and cook for 1 minute
Pour in chicken stock, turn heat up to high and boil for 20 minutes
Reduce heat to medium and add in 2 cups of water
Begin adding greens to pot
Once all greens are added, sprinkle in seasoning salt and pepper
Add jalapeno and vinegar. Stir to combine
Cover pot and simmer for 1 hour 10 min on medium heat
Check periodically, stirring and adding additional stock/water, if needed
Enjoy the tender, delicious collard greens with a kick!
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