Southern-Style Greens

  • Currently 4/5

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

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.



Member since Sep 2007

More recipes like this one...