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Tim's collard greens

Collard greens are not only healthy but delicious as a side dish or as an entree. In the south, we like a few shots of clear pepper sauce on top to spice up the flavor.
Course Side or Main
Cuisine American Southern, Southern
Keyword Collard Greens, Collards, Comfort Food, Greens
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 8 people
Author David of Sunset & Sewanee

Equipment

  • large dutch style oven or pot with lid
  • cutting board
  • knife, chef
  • tongs or kitchen spoon
  • measuring cups and spoons

Ingredients

  • 3-4 strips of bacon
  • 3 lbs collard greens, cleaned and stemmed
  • 1 whole onion, roughly chopped
  • 1 whole leek, most of the green part removed, washed well, cut in half, and sliced thin
  • 2 cloves garlic, minced finely minced
  • cup vinegar, apple cider
  • tsp. sugar, granulated (Optional Stevia or sugar substitute for Keto, Paleo)
  • 1 tsp. marjoram, dried
  • 1 tsp. chile, red, flake (optional)
  • 1 cup chicken stock
  • To taste salt and coarse grind black pepper to taste
  • 1 lb. of chopped pickled ham or regular ham (optional)

Instructions

  • In a large pot, render 3-4 slices of bacon over medium-high heat; when cooked, remove and rough chop for later. Save the bacon drippings.
  • Remove all of the stems from the greens first, then chop and reserve.
  • Stack a good-sized bunch of the cleaned, de-stemmed greens together like a deck of cards.
  • Roll up in a cigar shape and slice into rounds. You can cut these rounds once again if you prefer small strands of cooked greens later.
  • Dice one whole white or yellow onion.
  • Finely mince two large cloves of garlic with skins removed.
  • To the large pot with bacon drippings, add the onion, garlic, and reserved collard stems. Cook until the onions and stems are soft.
  • Add the chopped greens, apple cider vinegar, sugar, marjoram, red chili flake, and chicken stock to the pot.
  • Bring the stock to a boil, cover, reduce heat and simmer for about 1½ to 2 hours, or until desired tenderness.
  • Just before serving, return reserved chopped bacon and ham and heat through.