It’s an easy, flavorful way to eat your greens.
They are also pretty good on their own with onions and garlic.
Our recipe works great as a base; feel free to add the BBQ sauce!
Elise Bauer
The leaves are dark green and the stems are tough.
Look for collards that have an even green color and look fresh.
Avoid collards that have browned or wilted leaves or show other signs of age.
Elise Bauer
They will keep for several days in your fridge.
Cook the greens in plenty of fat until they are tender and silky.
Bacon fat provides an excellent balance to the natural bitter of the collard greens.
That said, you could easily skip the bacon fat and just use a little more olive oil.
Melt bacon fat and heat olive oil on medium heat.
Saute onion until transparent, a couple of minutes.
Add garlic and and cook until fragrant, about 30 seconds.
Mix in the greens, sesame oil, chili pepper flakes, salt, and sugar.
Cover and cook until tender, 8 to 15 minutes.
(Note that young collard greens will cook up relatively quickly.
Older greens may take upwards of 45 minutes to tenderize.)
If you want, serve with barbecue sauce.
