Until they started showing up in our CSA box, we hadn’t previously cooked with collards. We recently made this quick sauteed version, which was great, but wanted to try something new. This recipe is adapted from the Food Network and features collard greens braised with sweet onions and bacon. Nothing wrong with that!

[donotprint]
Chris says:

I’ve come to the conclusion that you can add bacon to anything and it turns out wonderfully.

Lisa says:

I don’t think you’re the first to come up with that…

Chris says:

Well this dish certainly came out well — I actually really like the sweet onions in it.

Lisa says:

It is really good, and it’s good to know that collards aren’t going to be one of those CSA veggies that wait in the fridge until they go bad.

Chris says:

Hey, I don’t think that happens nearly as often as I’d have thought…

Lisa says:

…and if a veggie is looking like it might be heading that way… just add bacon!

Chris says:

Works for me…

[/donotprint]

Quick-Braised Collard Greens with Bacon and Sweet Onions
1 pound collard greens, washed, stalks trimmed, and roughly chopped (1 large bunch)
1/4 lb pepper bacon (or turkey bacon), sliced into 1/2-inch strips
1 small Walla-Walla sweet onion, finely chopped (approx. 3/4 cup)
1 1/2 cups low-sodium chicken broth
Salt and freshly ground black pepper

Bring a large pot of salted water to a boil, then add collards and cook until they wilt and are tender, about 5 minutes. Drain and set aside.

Place the pepper bacon in a large frying pan and cook over medium-high heat, stirring occasionally, until crisp-brown and the fat is rendered, about 3-4 minutes. Add the chopped onion and cook until softened, about 4 minutes. Add the drained greens and turn to coat well. Add the chicken broth to cover the collards, and cook until the liquid is reduced and greens are very tender, about 15 minutes. Season to taste with salt and freshly ground black pepper and serve.

3 Servings