n medium heat. Cook the bacon in the skillet until it
Rinse your collard greens with water in a collander.
uarts of water.
Sprinkle with crushed red pepper and cook
n warm to hot water with a little kosher salt. Set
tock pot, cook the chopped bacon for a few minutes until
lways 2 quarts.
Clean collard greens and remove the stems. Tear
Coat a large skillet with cooking spray. Place over medium high heat. Cook collard greens for 1 min or until just cooked through. Set collards aside.
Return the pan to heat. Cook onion, pears and allspice stirring occasionally for 5 mins or until onion is tender. Return collards to the pan. Toss to combine. Sprinkle with almonds. Season to taste with salt and pepper. Serve warm.
ven (at least 5 quarts) with oil and add onion and
Remove thick stems from the collard greens, leaving a v-shaped cut
In a large saucepan, heat the olive oil over medium high heat; add the garlic, onions, and jalapeno and cook, stirring occasionally, until softened, about 3 minutes.
Stir in the tomatoes, collard greens, bay leaves, and thyme; cover, reduce heat to medium low, and cook, stirring occasionally, until collards are tender, about 20 minutes.
Remove the bay leaves, thyme sprigs, and jalapeno and discard; season with salt and pepper.
This dish can be prepared a day in advance and reheated.
Saute the onion, ginger, spices and sea salt in broth, water or olive oil until the onion is soft then add the tomato.
Cook for about five more minutes
then add the collard greens and cook 10 to 15 minutes until they're soft.
Note: Oil is not needed. However this means a bit more stirring.
nto onion mixture.
Stir collard greens, tomatoes, and 1 1/4
asta directions, drain. Meanwhile, cook bacon in large skillet until crisp
Place the bacon in a large, deep pan with a lid, and cook
In large pot, bring 4 quarts salted water to a boil. Stir in collard greens. Cook 15 minutes, or until tender; drain.
Meanwhile, in skillet over medium-high heat, cook bacon 7 minutes, or until crisp, turning once. Drain bacon on paper towels; cool and crumble.
In skillet with bacon drippings,k cook garlic, leeks and peppers 2 minutes. Stir in cooked collard greens and cook 3 minutes. Season with salt and pepper, if desired. Transfer mixture to serving platter. Top with crumbled bacon.
cup grease.
Pull collard leaves from main stalk.
nd cut all of the collard greens into bite size pieces (about
To prepare greens, cut away the tough stalks
Fry the bacon with the onion in a large
Heat oil in large pot of medium high heat. Add bacon, cook until crisp and remove from pan. Crumble and return to pan.
Add onion and cook with bacon until tender, about 5 minutes.
Add garlic and cook until fragrant.
Add collard greens, cook until they start to wilt.
Add chicken broth, salt, and pepper.
Bring to boil, reduce hit, and simmer for about 45 minutes (until greens are tender).