New Roots Organics
Organic Recipes > Salad or Side > Collard Greens with Bacon

Collard Greens with Bacon (Serves 4-6)
courtesy of Martha Stewart, Photo by Quentin Bacon

Classic, delicious and easy way to prepare collards.

2 bunches collard greens, stemmed
3 teaspoons vegetable oil
½ onion, sliced
3 slices bacon, cut crosswise into ¼-inch strips
2 tablespoons cider vinegar
1 cup homemade or low-sodium store-bought chicken stock

  1. Working in batches, stack greens; cut crosswise into 2-inch-thick strips. Gather strips; cut crosswise into 2-inch pieces.Transfer to a large bowl of cold water; swish to clean. Transfer greens to a colander using a slotted spoon; let drain.
  2. Heat oil in a very large skillet over medium-high heat. Add onion and bacon; cook until onions are translucent, about 4 minutes. Add greens; cook, stirring, until greens begin to wilt and are reduced in volume.
  3. Raise heat to high; add vinegar. Cook, scraping up brown bits from bottom of skillet, until vinegar has evaporated, about 1 minute.
  4. Add stock; reduce heat. Simmer, covered, until greens are just tender, 12 to 14minutes. If making ahead, refrigerate, covered; reheat over low heat.

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