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Ingredients
- 4 slices thick sliced bacon, cut into bite size pieces
- 1 red onion, thinly sliced
- 2 tablespoons minced garlic, or to taste (don't skimp on this, about 5-6 cloves)
- 1 bag of collards (any size)
- 1 cup water, or as needed (maybe 2) depends on amt of collards
- 2 tablespoons brown sugar
- 1 Tbsp cider vinegar
- 1 teaspoon crushed red pepper flakes, or to taste ( 1 use 1/2) optional
- salt and black pepper to taste (I use about a tsp salt and lots of fresh ground pepper)
- 1 (15 ounce) can cannellini beans, drained (optional, but very good)
Details
Preparation time 15mins
Cooking time 60mins
Preparation
Step 1
Directions
Place the bacon in a large, deep pan with a lid (I use an enameled cast iron pot), and cook over medium-high heat, stirring occasionally, until evenly browned. Remove the bacon pieces from the pan, and set aside. Leave bacon grease in pot.
Reduce the heat to medium, and stir the sliced onion into the hot bacon fat. Cook and stir the onion until it begins to brown, scraping the bits off the bottom of the pan. Add the garlic, and cook and stir until browned, don't burn. Return the bacon to the pan, stir in the collard greens, and toss gently until the greens are wilted. I add about 2 cups at a time or you'll have them falling out of the pot. They wilt pretty quick then add some more. Continue to toss until all wilted. Tongs work best.
Pour in the water to almost cover the collard greens, and stir in the brown sugar, vinegar, crushed red pepper, and salt and pepper. Bring to a boil, cover, reduce heat to low, and simmer the collard greens until very tender, about 45 min. After the collards are done you can adjust your seasonings to taste
Right before serving stir in the beans.
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