Collards

Name: Collards
Prep time: 15 min
Cook time: 35 min
Ingredients: 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

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5 from 1 vote

Collards

Collards are a typical side skirting any Southern meal including barbecue. It’s chalked full of vitamins and probably what keeps the South alive. I grew up on them at the table but didn’t partake in the hand off when they circled the table. Once I old farted my body seems to crave vitamin packed foods whether to side kick the fats ingested or they give a little extra pep in my step. Who knows maybe both...

Course Side Dish

Style Southern, Texan

Prep Time 15 minutes

Cook Time 35 minutes

Servings

Calories 274kcal

Author Shawn

Ingredients

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

USA - Euro

Instructions

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.

➕ Nutrition

Nutrition Facts

Collards

Amount Per Serving (355 g)

Calories 274 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 6g38%

Cholesterol 28mg9%

Sodium 2878mg125%

Potassium 669mg19%

Carbohydrates 18g6%

Fiber 8g33%

Sugar 3g3%

Protein 12g24%

Vitamin A 8975IU180%

Vitamin C 72.4mg88%

Calcium 425mg43%

Iron 1.7mg9%

* Percent Daily Values are based on a 2000 calorie diet.

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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.

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

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