Quick Southern-Style Collard Greens
- 3 slice(s) uncooked reduced fat bacon, cut into 1/2-inch wide pieces
- 3/4 cup(s) uncooked onion(s), chopped
- 2 clove(s), medium garlic clove(s), sliced
- 1 pound(s) uncooked collard greens, washed well, center stems removed, leaves cut into 1/2-inch wide strips (about 8 cups)
- 1 1/2 cup(s) water
- 2 tsp apple cider vinegar
- 1/2 tsp table salt
- 1/4 tsp hot pepper sauce, (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.
For optimal flavor and texture, select bunches of collard greens with smaller leaves — they're younger and more tender.