2010: Week 5
Collard Greens with Bacon
Serves/Makes: serves 6-8 4 strips bacon, cut into ½” pieces
1 small onion, chopped
2 garlic cloves, minced
2 Tbsp. sugar
1 tsp. salt
½ tsp. black pepper
¼ cup apple-cider vinegar
5 bunches collard greens, center stems removed, cut into bite-sized pieces (kale can be substituted)
1 cup water
Heat a large skillet on medium heat. Cook bacon in skillet just until browned around the edges, stirring occasionally. Add the onions and cook until softened and just starting to brown. Add the garlic, salt, pepper, sugar and hot sauce. Cook until the garlic becomes fragrant, about a minute. Add the vinegar, bring to a simmer and cook until the liquid is reduced by half, stirring and scraping up any browned bits from bottom of the pan.
Add the collards and water and bring to a simmer. Reduce the temp. to medium-low. Cook, stirring occasionally until the desired tenderness.
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