From Southern Living
If you read Monday’s post, you’re aware of our affection for Southern cooking. But despite our frequent consumption of such fare, we’d never really done the collard greens thing. So when we decided to make shrimp and grits the other night, it wasn’t the first side dish that popped into our heads. We knew we wanted a vegetable, and ideally a green one, to round out the meal. Sauteed kale came to mind, but it just didn’t seem like the right match. We turned to Southern Living for inspiration and immediately realized that collards were the obvious choice. When we showed up at the grocery store we weren’t even sure what we were looking for, and we certainly weren’t in search of the giant leaves that we initially wrote of as some sort of elephant lettuce. But sure enough, the stiff, mammoth of a green was exactly what we needed, and we left with a massive bag full of them.
Like most greens, they cook down immensely, but they do take quite a while to become tender. It’s great as a side dish, though, because you don’t have to pay them any attention while you work on the main course…which should probably be shrimp and grits! Enjoy, y’all!
- 4 slices bacon
- 1 carrot, chopped (we actually used a parsnip because it was all we had, I doubt it makes a huge difference)
- 1 white onion, chopped
- 2 garlic cloves, minced
- 3 Tbsp balsamic vinegar
- 4 lbs fresh collard greens, washed, tough stems removed, and roughly chopped
- 1 1/2 cups chicken broth
- 1/2 tsp crushed red pepper
- 1/2 tsp salt
- 1/4 tsp pepper
- Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon and drain on paper towel. Crumble and set aside.
- Add carrot to hot bacon drippings over medium-high heat. Saute 1-2 minutes, stirring occasionally, or until carrot begins to caramelize.
- Add onions and saute 3-4 minutes, stirring occasionally, or until onion begins to caramelize.
- Add garlic. Cook, stirring constantly, for 30 seconds.
- Add balsamic vinegar and cook 30 seconds.
- Add collard greens, crumbled bacon, broth, red pepper, salt and pepper. Bring to a boil.
- Reduce heat to simmer and cover. Cook 1 hour, or until greens are tender.