Let’s start collards season with this classic recipe. You can mix in your mustard greens if you like. (I like – I love the combination. But then, mustard greens are my favorite greens.)
Ingredients:
6 bacon slices, chopped 1 medium onion, chopped 2 garlic cloves, minced 1 1/2 cups reduced-sodium chicken broth 2 tablespoons apple cider vinegar 2 tablespoons honey 1 bunch collards, stems removed, greens chopped Kosher salt and freshly ground black pepper
Preparation:
Cook bacon in a large Dutch oven over medium heat, stirring occasionally, 12 to 15 minutes or until almost crisp. Add onion, and sauté 8 minutes or until onion is tender. Add garlic, and sauté 1 minute. Stir in chicken broth, vinegar and honey. Increase heat to high, and bring to a boil. Add collards in batches. Reduce heat to medium-low; cover and cook 2 hours or to desired tenderness. Season to taste.