Southern Braised Greens With Bacon Recipes

BRAISED GREENS

Steps:

• Cook bacon in a large pot over medium heat, stirring occasionally, until just beginning to brown, 8 to 10 minutes; transfer with a slotted spoon to a paper towel-lined plate.
• Add onion, garlic, and red pepper to pot and cook, stirring occasionally, until onions are soft, 8 to 10 minutes.
• Add greens, a handful at a time, stirring each addition just until wilted.
• Add stock and cooked bacon; bring to a simmer.
• Cook, covered, stirring occasionally, until very tender, 25 to 30 minutes. Season with salt and pepper.

SOUTHERN-STYLE COLLARD GREENS

Steps:

• Cook bacon over medium heat in a 10-qt. stockpot for 10 to 12 minutes or until almost crisp.
• Add onion to stockpot, and sauté 8 minutes. Add garlic and ham, and sauté 1 minute. Stir in broth, collard greens, apple cider vinegar, sugar, salt, and pepper. Reduce heat to medium-low, and cook 2 hours or until desired degree of tenderness.

COLLARD GREENS WITH BACON

Steps:

• Place bacon in a heavy pot and cook over medium-high heat, turning occasionally, until fat begins to render, about 5 minutes. Drain off 1/2 of the bacon grease.
• Reduce heat to medium and add onion. Cook, stirring often, for about 5 minutes. Add garlic, red pepper flakes, salt, and pepper; cook and stir for 2 minutes.
• Increase heat to high and immediately pour in 3 cups water. Bring to a boil, stirring to scrape up browned bits from the bottom of the pot. Add chopped collard greens and 1 more cup of water. Bring back to a boil. Reduce heat and simmer until greens are tender, about 1 hour.

BRAISED COLLARD GREENS WITH BACON

Steps:

• Cut and trim the collard greens, removing the tough stems. Roughly chop the trimmed greens into 1/2-inch ribbons.
• Cook the bacon in a large skillet over medium heat until crispy, 8 to 10 minutes. Transfer to a plate with a slotted spoon to leave behind all of the delicious bacon fat to cook the collard greens in.
• Add the onions and red pepper flakes to the same skillet. Depending on the bacon you use, you may need more fat in the pan, so add the canola oil if needed. Saute until the onions are softened, fragrant and beginning to brown, 5 to 7 minutes. Add the garlic and sweat 30 seconds. Then add the collard greens, stirring constantly until softened. Pour in the chicken broth and wine and bring to a simmer. Reduce the heat to medium-low, cover and cook until the greens are tender, 30 to 35 minutes.
• Once the greens are tender, return the bacon to the pan, add the lemon juice and season with salt and pepper.

TIA MOWRY'S BRAISED COLLARD GREENS RECIPE IS THE HOLIDAY SIDE WE CAN'T WAIT TO MAKE

Steps:

• Remove rib from collards and tear them into 2 -inch pieces.
• In a large dutch oven, on medium-high heat, cook bacon until fat is rendered. Remove bacon to a towel lined plate. Can omit bacon and use oil instead.
• Add onion and one teaspoon salt to bacon fat, sauté for five-to-seven minutes, until onions are tender.
• Toss in collard greens and sauté until wilted. Pour in stock and apple cider vinegar. Sprinkle with remaining salt and pepper.
• Toss until fully coated. Cover pan, reduce heat to low and let cook for 40-to-45 minutes. Stir occasionally. Serve.

SOUTHERN-BRAISED GREENS WITH BACON

Steps:

• In a large, heavy pot cook the bacon until it has rendered most of its fat, about 5 to 6 minutes. Add the onions, garlic, salt, cayenne, and black pepper and cook until the onions are wilted, about 4 minutes. Add 1 quart of water, the beer, vinegar, and molasses and bring to a boil. Begin adding the greens in batches, pressing down with a wooden spoon to submerge them in the hot liquid and adding more as they wilt. When all of the greens have been added, reduce the heat to a simmer and cook the greens, partially covered and stirring occasionally, for about 1 to 1 1/2 hours or until tender.