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Collard Greens with Onions & Bacon

    1/2 pound sliced bacon, cut crosswise into fourths
    3 medium red onions, chopped coarse (about 3 cups)
    1 1/4 cups chicken broth
    1/4 cup cider vinegar
    2 tablespoons firmly packed dark brown sugar, or to taste
    1/2 teaspoon dried hot red pepper flakes, or to taste
    4 pounds collard greens (preferably small leaves), coarse stems
      and ribs discarded and leaves and thin stems washed well,
      drained, and chopped coarse

  In a deep heavy kettle cook bacon in 2 batches over moderate heat
 until crisp and transfer to paper towels to drain. Pour off all but
 about 3 tablespoons drippings and in drippings remaining in kettle
 cook onions, stirring occasionally, until browned slightly and
 softened. Transfer onions with a slotted spoon to a bowl.

  To kettle add broth, vinegar, brown sugar, red pepper flakes, and
 about half of bacon, stirring until sugar is dissolved. Add about
 half of collards, tossing until wilted slightly, and add remaining
 collards, tossing until combined. Simmer collards, covered, 30
 minutes. Stir in onions and simmer, covered, 30 minutes more, or
 until collards are very tender.

  Serve collards topped with remaining bacon.