My version is modeled after traditional, Southern-style collard greens, which typically require bacon or ham. We'll be making these again and again!

Add olive oil and onion, frying it for 5-7 minutes, stirring frequently, until softened. These collard greens may take a few hours to simmer, but they only require a few minutes of hands-on cooking time. Afterwards add the garlic and cook an additional 30 seconds before adding in the collard greens.

Fantastic collard green recipe with a nice balance of the vinegar, sugar, bacon and heat.

Ed and I have been married for many years, and this dish is one of our tales…for many of our early years, he would tell me how much I would love collard greens (as I had never tried them).He is a fan of fried chicken, especially leftover cold fried chicken, as it was a …

Still delicious! I absolutely love them prepared this way, if you are a vegetarian, you can leave the bacon out. Collard Greens with Bacon Recipe. Sauteed Collard Greens with Bacon. We'll be making these again and again! HOW TO MAKE COLLARD GREENS.

Cook the bacon on medium heat until it begins to crisp up. Instead, I relied on garlic, Coconut Bacon, and red pepper flake. Collard greens are sauteed in bacon and butter for a tender delicious side dish!

Collard greens are the perfect southern-inspired dish with soul. Collard greens are the perfect southern-inspired dish with soul. Traditionally, Southern collard greens are made with pork. And they can be made ahead and reheat beautifully—in fact, they taste even better on the second or third day. Collard greens are sauteed in bacon and butter for a tender delicious side dish!

To kettle add broth, vinegar, brown sugar, red pepper flakes, and about half of bacon, stirring until sugar is dissolved. Once it does, remove it from the skillet and chop into bite-sized pieces. My dad lived in Brazil for many years, and collard greens known as couve are a popular side dish there. I think you are going to LOVE this dish! Coconut sugar brings balance to the dish, while lemon juice is the perfect finishing touch for a bit of acidity and brightness. Transfer onions with a slotted spoon to a bowl.



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