Spicy Summer Collard Greens

3 Aug

Collard greens are so, so good for you and so, so yummy when cooked just right- 30 to 45 minutes seems to be the sweet spot. I also whipped up Son of Grok’s BBQ sauce, threw it in my crockpot with frozen chicken tenderloins, let if cook on “low” all day, and enjoyed this tasty supper after work. Anyone know a good recipe for coconut flour cornbread?

 

Spicy Summer Collard Greens
Raspberry & Coconut
Serves 4-6

Ingredients:

  • 1/4 to 1/2 package bacon
  • 1 red onion, chopped
  • 2 jalapenos or 1 t. red pepper flakes
  • 2 bunches collard greens (about 10 cups or so), chopped and stems removed
  • 2-3 cloves garlic, minced
  • 2 T apple cider vinegar

Preheat a  large pot over medium-high.  Chop bacon into bite-sized pieces (it will shrink during cooking) and fry until almost crispy.  Remove bacon bits from the skillet and set aside.  Add onions, jalapenos, and garlic to the hot grease, give them a toss, and cover with collards.  Cover the pot and let steam for 3-4 minutes.  Season with salt and pepper, then add vinegar and 3 T.water.  Mix well and simmer over medium-low for 30-45 minutes, stirring occasionally, then add bacon bits before serving.

2 Responses to “Spicy Summer Collard Greens”

  1. Please back away from the keyboard right now. Of all the dag nab darn fool things I’ve read on the internet, this pile of malarkey takes the friggin cake. I wasn’t expecting “Stephen King”, but crikey mate, reading this is making my eyeballs ache.

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