Southern style Collard Greens are simple to serve as a vegetable side dish. Inexpensive and flavor packed.
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: Side Dish
Cuisine: American, Southern
Keyword: collard greens, sauteed greens
Servings: 6
Calories: 314kcal
Author: Kellie
Cost: $5
Equipment
1 dutch oven
Ingredients
4slicesbaconfinely chopped
8ounceschopped pancetta
1large onionchopped
4garlic clovesminced
1poundfresh collard greenscut into bite size pieces and center rib removed
1cupchicken stock
1tablespoonapple cider vinegar
1teaspoonsalt
1/2teaspoonground pepper
1tablespoonhoney
1/2cupdried currants
Instructions
Cook the bacon and pancetta in a dutch oven over medium high heat until crispy.
Using a slotted spoon, transfer the bacon and pancetta to a bowl.
Add the onion to the pan and cook until softened.
Stir in the garlic and cook for 1 minute until fragrant.
Stir in half the collard greens and cook until wilted. Add the remaining greens and continue to cook until wilted and starting to brown around the edges.
Add the chicken stock, vinegar, salt, pepper, honey and currants. Turn the heat to low and continue to cook for 6-8 minutes.
Serve the collard greens topped with reserved bacon and crushed red pepper, if desired.
Notes
Collard greens are best served soon after making. Leftovers can be stored in an airtight container, refrigerated, for up to 3 days.