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Southern Style
Greens
2 lb. collard
greens
2 strips thick-cut bacon
1/2 C. chopped onion
2 large garlic cloves, minced
1 1/2 C. water
2 T. granulated sugar
1/4 to 1/2 tsp. crushed red pepper flakes
1/3 C. cider vinegar
chopped tomatoes (if desired)
chopped green onions (if desired)
additional vinegar (if desired)
Wash greens in
sink of cold water. Drain greens, wash a second time. Drain
and remove any heavy stems. Tear leaves into bite-sized
pieces and set aside. In a 6 qt. Dutch oven, cook bacon
until lightly browned. Add onions and cook over medium heat
5-7 minutes, stirring occasionally, until onions soften
and start to brown. Stir in garlic. Add water to hot pan,
stirring to loosen any particles from bottom of pan. Stir
in sugar and red pepper flakes. Continue cooking until mixture
boils. Add greens to boiling water mixture; reduce heat.
Cover and simmer for 30 minutes. Stir in vinegar. Continue
cooking additional 20-25 minutes or until desired tenderness.
Cut into bite-size pieces before serving. Serve with chopped
tomatoes, green onion and additional vinegar, if desired.
Makes 8 servings of 3/4 C. each
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