Short-cut collard greens

  • Preparation Time15 mins
  • Cooking Time40 mins
  • Serves4
  • DifficultyEasy
625g collard greens
1 tbsp water
2 slices back bacon
1 tbsp olive oil
1 small onion, chopped
1 tbsp cider vinegar
1 tbsp maple syrup
1/8 tsp hot red pepper flakes
190ml low-sodium chicken broth
1) Remove the stems and center ribs from the collard greens and discard. Cut the leaves into 1.5 cm strips. Place the greens into a large, microwave-safe bowl with the water and cover tightly. Microwave on high for 5 minutes.

2) In the meantime, preheat a large skillet and cook the back bacon for 2 minutes on each side. Remove the bacon from the pan, chop, and set aside. Add the oil and onion to the pan and cook until onions have softened, about 2 minutes. Add the collard greens and stir in the vinegar, maple syrup, red pepper flakes, and broth. Bring to a simmer and cook, covered, for 30 minutes. Add the chopped bacon to the pan, and season with salt.

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