Home Cooking Recipes: Southern-Style Greens

February 25, 2010

We just ate these with dinner.  I am so excited about them, I couldn’t wait to post.  Growing up, we ate a LOT of collards and mustard greens.  They were usually just steamed in a little water, and we liked them just fine.  Try cooking your greens in chicken broth, and you might think you’ve died and gone to heaven.

2 bunches collard greens
2 tbs olive oil
1 small onion, thinly sliced
1 clove garlic, crushed
1 strip bacon
2 bay leaves
2 cans chicken broth
1 tsp sugar
2 tbs white balsamic vinegar (may also use apple cider vinegar)

Wash greens, trim away tough stems, and coarsely tear into small pieces.  Set aside.  In a large pot with lid, heat olive oil over low-medium heat.   Add onion, garlic, bacon, and bay leaf.  cook until tender, about 5 minutes.  Add greens, chicken broth, sugar, and vinegar.  There should be enough liquid to almost cover your greens.  Bring to boil, then reduce to simmer, cover and cook 45 minutes.  Remove bacon and bay leaf.   Add salt and pepper to taste, and serve.

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