- 1.5 lb collard greens
- 6 oz bacon (half a pack)
- 8 oz onion (about 1 medium)
- 4 tsp garlic (about 4 cloves)
- 1 oz apple cider vinegar
- 14.5 oz chicken broth (water is fine)
- 1.25 tbs salt
- 1 tbs Cottonmouth
- Clean one side of your sink, fill with cold water, and place collards in it.
- Dice your onion.
- Chop your garlic.
- Dice your bacon.
- Clean cutting board and prep the collards
- First cut the stems to the leaf.
- Second cut the collard leaves long ways about 2 inches.
- Note: you may want to cut collards once long ways down the stem. This will help decrease chin slaps from the collards.
- Place the cut collars in a strainer and rinse with cold water and let sit.
- Get a large pan at least 12 inch diameter 3 inch tall heated to medium low heat. 250° to 324°. A pot would work.
- Add bacon to pan and cook until it’s just before crispy.
- Add onion, garlic, salt, and Cottonmouth to the bacon.
- Cook the onion mixture until translucent.
- Add the collards to the pan and cover for about 5 minutes. They will shrink them to a workable pan of collards.
- Stir in the chicken broth and ounce of vinegar. The vinegar will cut the bitterness and essentially is why pepper sauce is often served with them.
- Cover and simmer for 30 minutes.
- Serve’em up! I dig them with any Southern dish or ones that requires mash potatoes or macaroni.
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