Southern Collard Greens
Prepared by: Chef Chris Cain, Daughters Southern. Sourced by: Black Soil: Our Better Nature via Cleav’s Family Market
Ingredients
1 Tbsp of vegetable oil
4-5 slices of bacon cut into thin strips
5-6 bunches of fresh washed collard greens with stems removed
1 large diced sweet onion
Kosher salt to taste
1/4 cup apple cider vinegar
1 tsp red pepper flakes
1-2 Tbsp hot sauce (not Tabasco)
2 Tbsp of sugar
Beer or chicken stock, if needed
Directions
Heat a large pot with a lid to medium heat.
Add the oil and bacon strips to the pan cook until bacon is crispy and remove bacon and save for later.
Add onion to pan with bacon grease and cook until soft.
Add collards to the pan one handful at a time sprinkling with kosher salt after each handful. Continue this until all collards are in the pan .
Add vinegar, red pepper flakes, sugar and hot sauce, reduce heat, cover with lid and simmer for 2 hours or until tender.
Stir greens to keep from sticking and check for liquid if there is no liquid you can add a little beer or chicken stock.
Add bacon back in and serve
Ready in 2 hours. Serves 4-6
Tips
Keep covered as much as possible to trap in moisture and flavor
You can remove the bacon and double the oil if you want to make this vegetarian
Also feel free to add a hamhock or smoked turkey wings when all the greens are in the pot, for a little added flavor
Chef Chris Cain owns and operates his food truck, Daughters Southern, which is a family inspired & locally minded food truck that can be found all around Lexington!
© 2022, Holly Hill Inn/Ilex Summit, LLC and its affiliates, All Rights Reserved
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