Stewing the collard greens a few hours ahead of time allows their flavor to deepen.
Martha Stewart Living, May 2005
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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
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.
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.
Raise heat to high; add vinegar. Cook,
scraping up brown bits from bottom of
skillet, until vinegar has evaporated,
about 1 minute.
Add stock; reduce heat. Simmer, covered,
until greens are just tender, 12 to 14
minutes. If making ahead, refrigerate,
covered; reheat over low heat.