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Hey there, dear readers! Today, I have a timeless classic to share with you – Southern Collard Greens with Bacon. Originating from the deep heart of the South, this dish ties together the rich traditions of Southern cuisine with the soul-warming comfort that greens can bring to a dinner table. Often served on New Year’s Day to symbolize wealth and prosperity for the year ahead, these greens also make a robust, flavorful side for any day that calls for a little extra comfort. Whether you’re a greens aficionado or looking to spruce up your vegetable repertoire, this recipe is a homage to the past, with the power to become an evergreen favorite in your home.
As for serving suggestions, collard greens with bacon naturally pair well with a nice, juicy piece of cornbread or a scoop of creamy cheese grits to round out the meal. They can also be served alongside other Southern staples such as buttermilk fried chicken or catfish. For the more health-conscious, pairing these greens with a lean grilled pork chop or turkey breast can balance the indulgence beautifully.
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Ingredients:
– 1 large bunch of collard greens, stems removed and leaves chopped
– 6 strips of thick-cut hickory bacon, chopped into 1-inch pieces
– 1 large yellow onion, diced
– 3 cloves of garlic, minced
– 2 cups chicken or vegetable broth
– 1 tablespoon apple cider vinegar
– 1 teaspoon molasses
– 1/2 teaspoon red pepper flakes (optional for a touch of heat)
– Salt and pepper to taste
– 6 strips of thick-cut hickory bacon, chopped into 1-inch pieces
– 1 large yellow onion, diced
– 3 cloves of garlic, minced
– 2 cups chicken or vegetable broth
– 1 tablespoon apple cider vinegar
– 1 teaspoon molasses
– 1/2 teaspoon red pepper flakes (optional for a touch of heat)
– Salt and pepper to taste
Directions:
1. Begin with a large, deep skillet or Dutch oven. Cook the bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the rendered fat in the pan.
2. Toss the onions into the pan and sauté until they become translucent. Add the garlic and continue to cook for another minute until fragrant.
3. Gradually add the chopped collard greens, allowing them to wilt slightly, which makes it easier to stir.
4. Pour in the chicken or vegetable broth, followed by the apple cider vinegar and molasses, stirring to combine all of the flavors.
5. Bring the mixture to a simmer, cover, and reduce the heat to low. Cook for about 45 minutes or until the greens are tender to your liking.
6. If using, sprinkle in the red pepper flakes for a bit of spice, then season the greens with salt and pepper. Finish by mixing the bacon back into the greens.
7. Serve warm, making sure each plate gets a generous helping of those tasty bacon bits.
Variations & Tips:
For a vegetarian twist, skip the bacon and sauté your onions in olive oil or butter. You can add smoked paprika to mimic the smokiness of the bacon. If you’re looking to sweeten the pot, swap out the molasses for a bit of honey or brown sugar.
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For even more depth, a splash of bourbon can turn this side dish into a remarkable Southern indulgence. And remember, collards are forgiving; feel free to adjust the cooking time to achieve your preferred texture, whether you like them firm or meltingly soft. Enjoy, y’all!
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