Real Southern Collard Greens
Collard Greens
Equipment
- 1 Stout Pot
- 1 Good sharp knife and cutting board
- 1 Large Mixing Bowl
- 1 Tongs
Ingredients
- 1 Pound Fresh Collard Greens
- Bacon or Salt Pork
- Garlic
- Apple Cider Vinegar
- Honey
- Red Pepper Flakes
- Chicken or Vegetable Stock
- Kosher Salt
- Yellow or white onion
Instructions
- Trim the collard greens off the stems, roll, and slice into large chiffonade
- Salt the greens liberally and set aside
- In a large pot over medium heat, render the fat from the bacon or salt pork, stirring until the meat is crispy
- Add the onions and sweat them out until the onion begins to become translucent .
- Add the collard greens and with your tongs turn and twist to coat well with the fat. As the greens wilt add more until they are all in the pan.
- Pour in the vinegar to deglaze the pan, stirring up any bits that are stuck on the bottom of the pan. Continue to cook, reducing the vinegar to almost dry
- Add the garlic, honey, red pepper flakes, and stock. Bring it up to a boil, then reduce to a simmer and allow to cook until the stock is reduced and the greens are tender.
- Taste and adjust seasoning, adding honey to balance any strong acidity from the vinegar.