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Collard Greens with Bacon

Stewing the collard greens a few hours ahead of time allows their flavor to deepen.

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Ingredients

  • 2 bunches collard greens, stemmed
  • 2 teaspoons vegetable oil
  • 1/2 red onion, sliced
  • 3 slices bacon, cut crosswise into 1/4-inch strips
  • 2 tablespoons cider vinegar
  • 1 cup homemade or low-sodium store-bought chicken stock

Directions

  1. Step 1

    Working in batches, stack greens; cut crosswise into 2-inch-thick strips. Gather strips; cut crosswise into 2-inch pieces. Transfer to a large bowl of cold water; swish to remove grit. Transfer greens to a colander using a slotted spoon; let drain. Repeat until greens are free of grit.

  2. Step 2

    Heat oil in a very large skillet over medium-high heat. Add onion and bacon; cook until onions are translucent, about 4 minutes. Add greens; cook, stirring, until greens begin to wilt and are reduced in volume.

  3. Step 3

    Raise heat to high; add vinegar. Cook, scraping up brown bits from bottom of skillet, until vinegar has evaporated, about 1 minute.

  4. Step 4

    Add stock; reduce heat. Simmer, covered, until greens are just tender, 12 to 14 minutes. If making ahead, refrigerate, covered; reheat over low heat.

Source
Martha Stewart Living, May 2005

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Reviews (13)

  • 4 Mar, 2014

    Perfect recipe for greens. And do put them up to reheat later for best flavor.
    Thanks, Martha.

  • 13 Jan, 2014

    I recommend cutting the green parts maybe in those 2 inch slices, but instead of having stringy collards, don't cut the stems out... waste of money and nutrition.. just cut the stems in 1/4 inch slices... no waste and no strings. I despise frozen because of the stringy cuts.

    I am Southern born and raised and have converted many a northerner (Yankee Cousins) to loving Collards... and they too have in turn taught others . friends and such.

  • 20 Jan, 2013

    Collard Greens with Bacon
    Russell's Sunday Dinner
    Nutritious and Delicious!

  • 29 Sep, 2012

    Martha! Lots of your recipes need fixing! Okay, so we're using 1 cup of chicken broth. But what about 'few hours of stewing' mentioned above? That isn't mentioned again in the recipe.

  • 2 Apr, 2011

    Um, I might be overlooking this but I don't see stock listed, how much?

  • 29 Jun, 2010

    This recipe leads to a delicious result!!

  • 20 Mar, 2010

    I found the original printed recipe, it calls for 1 cup of low-sodium chicken stock.

  • 20 Aug, 2009

    Have tried other collard green recipes and find this the best one yet.Easy and tastey . Everyone in the family liked it. It is a keeper.

  • 7 Jul, 2008

    I use chicken stock. I used 1 cup with these quantities and it worked - at least my guests in Houston loved it.

  • 29 Jun, 2008

    Writers!!!!!!!!!!!!!!!!! Have YOU answered this question yet? A lot of us would like to make this recipe.

  • 24 Jun, 2008

    Does someone who is familiar with cooking collard greens know what kind of stock should be used and how much? The recipe doesn't have this listed in the ingredients.

  • 24 Jun, 2008

    I must agree. There have been a lot of recipes that have mistakes, missing ingredients or instructions lately. It would be helpful if there were a link to report these inaccuracies so we don't have to wait so long for corrections.

  • 29 May, 2008

    Stock? Am I missing something or is this missing from the list of ingredients?

    I've noticed a lot of incomplete recipes lately on the website. Does Martha have a new writer?