We’re getting a ton of collards and kale from our farm share every week, and I keep preparing them this way. I hope I don’t get sick of it, since it’s the only way I really know how to make greens. The little bit of bacon grease gives so much flavor to this dish, and cooking them over low heat for as long as possible makes the greens really tender.
Grocery list: head of kale, bunch of collards, one small onion, 1-2 garlic cloves (optional), chicken stock, bacon grease.
To start, finely chop the onion and mince the garlic cloves. Rinse and chop the greens.
I was debating whether or not to include this picture - hope it doesn’t gross you out. I always save the extra bacon grease when I’m cooking bacon. I let it cool a little, then pour it into this tupperware container and keep it in the pantry. Just a little spoonful will make any vegetable taste better (who would have guessed I’m southern??).
Heat a tablespoon of bacon fat in a large heavy skillet over medium heat.
Add the onion, garlic and the thicker stem pieces from the greens.
Saute for 5 minutes.
Add the rest of the greens and pour in about a cup of chicken stock. Bring to a simmer, and reduce the heat to medium low.
Cook for at least 30 minutes, stirring occasionally and adding more stock if needed. If you have extra time and really want them to be soft, put a lid on and turn the heat way down to low for an extra 15-20 minutes.
July 9th, 2009 at 9:52 am
This looks amazing! I love slow-cooked greens. Especially if accompanied by some really good mac and cheese.
July 9th, 2009 at 10:21 am
Ahh, don’t remind me!! I have been under strict orders NOT to make mac and cheese w/my normal frequency (which used to be weekly), so I miss it like crazy! That’s the real southern way to eat veggies - not just the bacon fat, but you need the cheesy-carb dish on the side to mop it all up
July 10th, 2009 at 5:24 am
Yummy ! Looks delicious , should taste it. I am vegetarian , i love such meals.