Collard greens usually simmer in water for an hour. We dramatically reduced the time by removing the tough center stem and cutting the greens into thin strips.
- 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.