Here are the raw collard greens:
Here is the salt pork that I used instead of bacon:
Here are the greens cookin:
And the finished product:
Kickin' Collard Greens
1 tablespoon olive oil
3 slices bacon (I used 1/2 package of salt pork)
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
1 cup chicken broth
2 cups water (recipe originally called for all 3 c. of liquid to be broth, but it was way too salty)
1 pinch red pepper flakes
1 pound fresh collard greens, cut into 2-inch pieces
1. Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
2. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.
They were yummy! I had never eaten collard greens before, but I would definitely make them again. I found that it didn't quite take as long as the recipe called for to get them tender. They would be great with some fried chicken and mashed potatoes!
Don't forget to participate in tomorrow's Holiday Cookie Exchange #1, second edition. Come and get some good ideas for your own family and share a few, too!