Kickin' Collard Greens - Printer Friendly
If you like greens you will love this recipe. The bacon and onions give them a wonderful flavor. Add more red pepper for a little more spice.
I enjoyed these very much, so did my boyfriend who had never had collard greens before. Next time though I think I will add some brown sugar to help with the bitter taste of the greens. Also more garlic (I can never get enough) and an double the bacon. When I was cooking I brought the broth to a boil before adding the green and reducing the heat, just to get things off to a hot start. Overall this was a very good recipe!!!
Good recipe overall for Collard Greens and I'll definitely make it again, but with some changes. It is quite tasty! The only reason I'm rating this 3 stars is because there is way too much broth being used and the cook time is off. It took me a little over 2 hours for the collards to get nice and tender, and it still needed more time to cook off excess liquid. Also, as written, it would be way too salty. Here's what I did and what I would do next time: Skipped the olive oil as it's not necessary. Increased the amount of bacon to 6 slices as I had just over 1.5 lb collard greens. Cut back the salt to 1/4 tsp, which was plenty and perfect amount to our liking (even a low-sodium bacon has plenty of salt content). Used unsalted chicken broth too. Next time, I would cut the collards smaller, but that's a personal preference. I would also cut back the black pepper by 1/2...just seemed to peppery to me. I'd rather add a little more red pepper or provide hot sauce to top individual servings. I'll have to try it wit
Guilty. I ate the whole thing. I took a bite, and one thing led to another, and suddenly there were no more Kickin' Collards left in my pan. See, I'm new to the whole collard greens scene. I love vegetables, and real good down-home cooking, and this.. Whoa nelly, this is something I'll be making frequently. I did follow other suggestions by reviewers and used a packed TB of brown sugar and a splash of cider vinegar. I also cooked them longer than suggested (a few hours), cooked them in 2 TBs of bacon grease instead of oil, and added one extra slice of bacon. I love the bacon, but I didn't want it to overthrow the greens. Truly a work of art, and thank you all so much. Maybe I'll make that second # of greens I have in the fridge....
Amazing! I used a mixture of collards and kale and followed the instructions exactly except cooked them a couple hours simmering on the stove. Highly recommend!
OMG! I consider myself a collard greens connoisseur (family from the south) & I am known for my kick butt collard greens....but this recipe is TO DIE FOR!!! I took the advice of others and used more bacon & left out the olive oil and just used the bacon grease. Added 1 tblsp of brown sugar & a dash of apple cider vinegar & BOOM BABY!!! PERFECTO!!! Can't wait for everyone to get home for dinner tonight.I'm positive I will have to make more tomorrow.