Southern-Style Greens

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Makes 4 to 6 servings

4 ounces bacon, chopped
1 large bunch organic collard greens or dark kale, rinsed
½ teaspoon freshly ground black pepper
2 cups homemade chicken broth

Directions
1. Put the chopped bacon in a large skillet or sauté pan over medium heat until the bacon is sizzling.

2. Cut the greens into a chiffonade: make stacks of the greens, several leaves at a time, then roll the stacks into bundles. Slice crosswise with a large, sharp knife into thin strips.
3. Add the greens to the sizzling bacon bits and sauté over high heat until hot and glossy, about 3 minutes. Add the pepper and chicken broth and simmer, loosely covered, over medium heat until the greens are tender, 20 or 30 minutes.

 




Matriarchy

Member since Sep 2007

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