What’s Cooking with Julie… Quick Southern-Style Collard Greens
uncooked reduced fat bacon
3 slice(s), cut into 1/2-inch wide pieces
¾ cup(s), chopped
2 clove(s), medium, sliced
uncooked collard greens
1 pound(s), washed well, center stems removed, leaves cut into
apple cider vinegar
hot pepper sauce
¼ tsp(s), (or more to taste)
- Cook bacon in a large pot over medium heat, stirring occasionally, until it begins to sizzle and release some of its fat, about 1 minute.
- Add onions to pot; stir and cover for 30 seconds. Decrease heat to medium-low and cook, stirring often, until onions are light golden, about 5 to 7 minutes. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add collard greens to pot and increase heat to high; cook, stirring, until greens wilt, about 2 minutes.
- Add water and bring to a boil; reduce heat to low, cover and simmer, stirring occasionally, until greens are tender, about 10 minutes.
- Remove from heat and stir in vinegar, salt and hot sauce. Serve extra hot pepper sauce on the side if desired. Yields about 3/4 cup per serving.