Bacon gives these nutrient-rich greens an extra punch of flavor, from "Mad Hungry," by Lucinda Scala Quinn.



Ingredient Checklist


Instructions Checklist
  • Remove the tough stems from the collardleaves. Finely slice the stems crosswise.Stack a few leaves on top of each other andcut into 1 1/2- to 2-inch pieces. Repeat with allleaves. You'll have 8 packed cups.

  • Heat a 10-inch saute pan over high heat.Swirl in the oil and add the onion, bacon,and red pepper flakes. Fry until the onion issoft and the bacon is beginning to renderits fat and crisp up, about 13 minutes.

  • Add the greens, 2 cups at a time. Stir into theonion mixture as you add. They will collapseand shrink in the heat.

  • When all the greens are in the pan and theheat has returned to sizzling high, pour inthe vinegar. Stir to evaporate. Cover andlet the greens cook over low heat until justtender, 10 to 15 minutes. Add a bit of wateras needed to keep the greens from burning.Add salt to taste and serve.

Cook's Notes

You can substitute collard greens with mustard greens, Swiss chard, dandelion greens, and beet greens. Adjust the cooking time down a few minutes to achieve desired tenderness.


Vegetarian version: Omit the bacon and use diced red bell pepper and/or diced tomato to make a seasoning base. Mince 1/2 red bell pepper or 1 tomato, or a combination of the two, and add to the pan in place of the bacon in Step 2. Cook for 8 instead of 13 minutes before proceeding to Step 3.

Reviews (1)

6 Ratings
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Delicious, nutritious, and fast. I love this classic combo. My family gobbled it up.