Southern Greens

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  • 2 pounds collard greens, about 2 large bunches
  • 4 slices thick-cut bacon, cooked and chopped, fat reserved, optional
  • 2 tablespoons olive oil (if using bacon, use reserved bacon fat plus olive oil to equal about 2 tablespoons)
  • 1/2 onion, sliced (about 1/2 cup)
  • 1/2 teaspoon crushed red pepper flakes, or to taste
  • 4 cloves garlic, sliced
  • 2 Roma tomatoes, diced
  • 1/4 cup apple cider vinegar
  • Kosher salt and black pepper


Bring a large pot of salted water to a boil.
Wash greens well, remove stems and cut into 1-inch strips.
Add to boiling water and cook for 5 minutes.
Drain and rinse greens under cold water.
Squeeze out excess water by hand and set aside.
In a large skillet, heat oil and reserved bacon fat (if using).
Add onion and sauté for 5 minutes.
Add pepper flakes and garlic and sauté until onion begins to brown.
Add tomatoes and cook for 1 minute longer.
Add greens, bacon and vinegar.
Stir well, and season liberally with salt and pepper to taste.

Serve warm as a delicious side dish. Other greens, even spinach, may be prepared using this recipe. Adjust blanching time as needed.
Recipe from Central Market Shoreline - Culinary Resource Center
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