Description
Greens are the one thing that I could eat every day and not get tired of them. Collards, turnips, mustard, kale, cabbage, etc. I love them all!
[gallery ids="1898,1896,1899,1897"]Ingredients
Units
Scale
- 1 –2 Bunch Fresh Collard Greens (usually enough to fill and overflow a plastic grocery bag)
- 1 large onion
- 5–6 garlic cloves
- 4 slices bacon (can substitute olive oil for vegetarian recipe)
- 2–3 tsp ham bouillon (regular or vegan)
- 1/4 to 1/2 cup water, if needed
Instructions
- Fill sink or tub with cold water. Place leaves in water one at a time until all are in the water. Submerge the greens and gently shake or agitate them. Place leaves one at a time on a dry towel or in clean drainboard and allow water to drain.
- Coarsely chop greens into 2-inch squares or bitesize pieces, discarding ends of stems and any unsavory pieces. Set aside.
- Coarsely chop onion and garlic separately.
- Place bacon in bottom of stockpot or large pot and cook on medium until fat starts to render and edges start to brown. Add onions to pan and stir for about 3minutes. Add garlic and stir. Put all greens on top of onions, bacon, and garlic. Add ham bouillon and cover with lid.
- Leave for 5-10 minutes and every couple of minutes turn mixture over with tongs. Replace lid and continue process until greens “cook down” and become tender. Serve with cornbread. Any other accompaniments are optional!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Sides
- Cuisine: Southern
Keywords: Southern food, Greens, Collards