Tuesday, August 27, 2013

Collard Greens with Bacon

I made these Collard Greens with Bacon as one of the sides with my Smoke-Brined Oven BBQ Chicken I posted yesterday. I adapted this recipe from Martha Stewart. It's a simple and tasty side.

Collard greens

If you use a good smoked bacon like I did, it will also have a nice smoky flavor. Whenever I want intensely flavored smoked bacon, I also head to Harvey's Market, the butcher shop in D.C.'s Union Market. Their thick hickory-smoked bacon is simply amazing.

Collard Greens with Bacon
Adapted from a recipe by Martha Stewart

Makes about 3-4 servings

3 bacon slices (about 1/4 lb.), cut crosswise into 1/4-inch strips
1/2 red onion, sliced
2 bunches collard greens, stems removed, washed and cut into 2-inch pieces
2 tbsp. apple cider vinegar
1 cup water

1. Heat a large sauté pan over medium-high heat. Add bacon and cook, stirring frequently until browned and crispy, remove from pan with a slotted spoon and drain off all but about a tablespoon of bacon fat. 

2. Add onion to pan and sauté until softened, about 5-6 minutes. Add the greens and cook, stirring frequently, until wilted and reduced in volume. Return cooked bacon to pan and add vinegar, stirring as it evaporates. Add water, cover pan and reduce heat to low. Simmer, covered, for about 12-14 minutes until the greens are tender.

1 comment:

  1. This was a great side dish. I thank you, Ms. Stewart and Harvey the butcher.