Greens, Southern Style
a bunch o’ greens – collards and a mixture of beet tops, chard, mustard, turnip...
3 – 4 slices of bacon, cut into small bits (applewood smoked is the best)
1 onion, chopped
4 cloves garlic, chopped
water or chicken stock to cover, approx. 4 cups
red pepper flakes
salt & pepper to taste
- Clean your greens! Rinse well and remove woody or stalky stems. Cut the thick stems from the collards and large chop all greens into strips.
- Brown the bacon in a stock pot. Add onion and cook until soft and tender.
- Add greens, garlic and water or stock to cover. Season with pepper flakes. I like a little kick but not too much, so I use about a teaspoon.
- Cover. Simmer. Simmer some more, 'til tender. It takes about and hour or more. Season with salt & pepper to taste. I like mine a bit salty.