- 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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If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn