Ingredients
Equipment
Method
- Thoroughly wash the collard greens. Halve them lengthwise, discard the tough stems and center ribs, then coarsely chop the greens into bite-sized pieces.
- Finely chop the three slices of bacon into small, even pieces.
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until it is crisp and has rendered most of its fat.
- Using a slotted spoon, carefully remove the cooked bacon bits from the pot and set them aside, leaving the rendered bacon fat in the pot.
- Add the chopped collard greens to the pot with the hot bacon fat. Stir well to ensure all the greens are coated.
- Add a splash of water (approximately 1/2 to 1 cup, or enough to create a little steam at the bottom) to the pot, cover, and reduce the heat to low.
- Simmer the collard greens for 45-60 minutes, or until they are very tender. Stir occasionally and add more liquid if necessary to prevent the greens from drying out.
- Once the greens are tender, remove the lid and increase the heat to medium-high to reduce any excess liquid, if desired, concentrating the flavorful 'pot liquor'.
- Return the reserved crisp bacon bits to the pot and stir them into the collard greens to combine.
- Taste the collard greens and adjust seasoning as needed, keeping in mind the saltiness from the bacon. Serve warm.
Notes
For best results, ensure your collard greens are thoroughly washed to remove any grit, as they often carry a lot of soil. When rendering the bacon, cook until crisp but avoid burning, as the fat will be the flavorful foundation of your dish. The 'pot liquor' from cooking the greens is highly prized; do not discard it. To brighten the dish and add a subtle complexity, consider a splash of apple cider vinegar or a pinch of red pepper flakes towards the end of cooking. Taste before adding extra salt, as bacon contributes significant salinity.