- 2 pounds collard greens, washed and stemmed
- 3 slices bacon, chopped
- 1/4 cup finely chopped garlic (about 8-10 cloves)
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper, to taste
- In batches, stack the collard leaves, roll them into a cigar shape and cut them crosswise into very think chiffonade (no thicker than 1/8 inch).
- In a Dutch oven, cook the bacon over medium heat until crisp.
- Add the garlic and red pepper flakes, and cook until you can smell garlic, about 30 seconds.
- Add the greens and stir to coat with the bacon fat.
- Cook until the greens are tender, about five minutes, adding a little water if they stick to the bottom of the pan. They should be bright green and just tender.
- Toss with lemon juice, season with salt and pepper, and serve at once.
- We (Steve and Nancy) used bacon on the first try, but find we prefer it with just olive oil — which was suggested as an alternate in the recipe. (No quantity given. We may have used 2-4 tablespoons.) Weird, I know.
- This was a hit (especially with Ruth) at the 2016 Thanksgiving dinner.
Greens, a Savor the South® cookbook, p. 49.
(4.00 out of 5)
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It will fit in a Dutch Oven eventually, but if you have a bigger pot, start with that. (We use a giant one we inherited from Steve’s father.)
A bunch of Farmer’s Market collards is about 2.25-2.5 pounds when shredded, but using the amounts above works.