A little vinegar and hot sauce rounds out this classic Southern dish.
Each time, I wonder why we don’t make them more often, they’re so good!
To clean them, place the leaves in a large bowl of cold water.
Elise Bauer
Swish them around to loosen the dirt.
Remove the leaves from the water and then discard the dirty water.
Trim tough stems from the collard greens with a knife or scissors.
Elise Bauer
Then, stack several leaves together, roll them up, and slice them diagonally into strips.
And the tougher the leaves, the longer they need to cook.
For this recipe, we’re using the Southern tradition of cooking until wilted.
Reheat on the stovetop over medium-low until they’re heated through.
Freezer:Store cooked collard greens in a freezer-safe zipper bag or container for up to 12 months.
Defrost overnight in the refrigerator.
Reheat on the stovetop over medium-low until they’re heated through.
More Recipes With Fresh Greens
Collard Greens With Bacon
Don’t overcook the bacon.
It should be barely brown around the edges and still somewhat raw-looking in the middle.
Adapted from a recipe by Chef Donald Link ofHerbsaintandCochonin New Orleans.
Cook the bacon in the skillet until it just begins to brown around the edges, stirring occasionally.
Add the onion and cook until it’s softened and just starting to brown.
Cook until the garlic becomes fragrant, about 1 minute.
Return to a simmer.
Reduce the temperature to medium-low.
Cook, stirring occasionally until the collard greens have wilted and lost their brightness.
Season to taste with additional vinegar and hot sauce.
Serve with some of the juices from the pan.
