Spicy collard greens for you and me, bebe.
As far as nutritional bang for your buck, I’d say collard greens win by a long shot (yeah, even outshining the glorious kale. I know.) I can always find a huge bunch for about $2.50, and I’m sure as the season rolls along farmer’s markets will have even more spectacular deals.
In this dish these spiced greens have a gentle hum of garlic running throughout. With a little bacon added, what’s not to like? Serve it to me, I say!
How else to prepare collard greens? So glad you asked. Click the link and see for yourself! They’re a great way to practice a chiffonade chop, too.
Spicy Collard Greens
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Ingredients
- 3 slices bacon preservative/nitrate/nitrite free, chopped into 1/2 inch cubes
- 1 bunch collard greens stems removed
- 1 clove garlic finely sliced
- 1 tablespoon red pepper flakes
- 1/2 teaspoon sea salt
- 2 tablespoons apple cider vinegar
Instructions
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Place bacon in large skillet--cook over medium until fat has rendered and pieces are crispy.
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While the bacon cooks, stack the collard leaves, roll into a cigar shape and finely slice into ribbons.
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Leave fat in the skillet and remove bacon pieces from the pan.
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Add collard greens into the hot bacon fat and begin to cook.
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After the greens have wilted a bit, add the garlic clove, pepper flakes and sea salt.
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Allow to cook for another 5 minutes.
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Turn heat to high and add the vinegar (maybe hold your breath for a sec, too).
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Let the liquid cook off for a brief moment while stirring.
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Add the bacon back and serve warm.
Jesse
DIAAAMN LOOSH! that sounds too tasty!!
Lucia
Thanks doood!! It’s hard not to somehow enjoy something dripping in bacon fat… let’s have a roommate party and eat this all night.
Jesse
yesssss