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collard greens (1)

2 teaspoons olive oil 
6 slices thick-cut bacon, chopped 
2 large cloves garlic, minced 
1/8 teaspoon salt 
1/4 teaspoon freshly ground black pepper 
1/8 teaspoon cayenne pepper 
2 tablespoons cider vinegar mixed into
2 cups water 
5 bunches collard greens, about 5 lb, 
stemmed and carefully washed 
Tabasco or other hot-pepper sauce,

In a large stockpot over medium heat,
warm the olive oil. Add the bacon and fry, 
stirring constantly, until cooked through 
but not crisp, 3-4 minutes. Remove the pot 
from the heat and, using a slotted spoon, 
transfer the bacon to a dish. Set aside. 
Pour off all but 2 tablespoons of the drippings 
from the pot. Return the stockpot to medium heat. 
Add the garlic, salt and black and cayenne peppers 
and sauté for 1 minute. Carefully pour in the 
vinegar-water mixture, stirring until blended. 
Return the bacon to the pot and boil for 1-2 minutes. 
Reduce the heat to medium-low and add the greens. 
(Do not worry if the pan is very full; the greens 
will cook down.) Cover and simmer for 10 minutes,
then remove the lid and stir well. 

Add a few drops of Tabasco, if desired, 
re-cover and reduce the heat to very low. 
Simmer, stirring occasionally and adding 
a little water if needed to keep the greens 
damp, until the greens are tender, about 1 1/2 hours. 


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