Good Ol’ Collard Greens and then Some!

Growing up in the south, collard greens were available at any BBQ joint worth its salt.  I just never seemed to try them.  I hate to think of all the yummy greens that I missed during those years.  Miss them no more!  My CSA has had them in my farm box off & on throughout the winter months.  Collards and a mixture of different types of greens and I just LOVE them!  Even my boys like them.  My friend Susan doesn’t seem to agree.  If this recipe doesn't do the trick, maybe she’ll hand hers over to me!

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

1. 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.
2. Brown the bacon in a stock pot.  Add onion and cook until soft and tender.
3. 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. 
4. 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.
5. Enjoy!

Eat happy!

Carolyne