42 minutes
A savory side dish combining the smoky richness of bacon with the hearty flavor of collard greens, braised quickly for a comforting and vibrant meal.
tablespoons
Medium Red Onion, finely chopped
each
Thick-Cut Bacon, chopped
slices
Garlic Clove, thinly sliced
each
pinches
Low-Sodium Chicken Broth
0 oz
Collard Greens, stemmed and chopped
0 lb
tablespoons
to taste
1. Sauté Onions, Bacon, and Garlic
Heat two tablespoons of extra-virgin olive oil in a large saucepan over medium heat. Once the oil is shimmering, add a finely chopped medium red onion, chopped thick-cut bacon, and thinly sliced garlic cloves. Sprinkle in a pinch of kosher salt. Cook for about seven minutes until onions are soft and bacon fat has rendered.
2. Add Broth and Collard Greens
Pour in a 15-ounce can of low-sodium chicken broth and bring it to a boil. Once boiling, add 2.75 pounds of stemmed and chopped collard greens to the saucepan. Allow them to wilt slightly before covering the pan and letting them braise for 20 to 25 minutes until just tender.
3. Season and Serve
Stir in two tablespoons of red wine vinegar, season with freshly ground black pepper and more kosher salt if needed. Mix well to distribute flavors, then serve.
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