Smoky collards & kale
3
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 8 • Difficulty: Easy
Ring in the New Year with this LUCKY dish! This southern-inspired recipe for collard greens gets an upgrade with the addition of tender kale and a smoky secret weapon. A hint of liquid smoke, a concentrated liquid version of wood smoke, is added at the end to enhance the dish with a heady aroma and deep flavor. The collards cook longer than the kale because they are more dense. Don't be tempted to cut time by cooking them together. Thick cut bacon is called for to render the best pieces for incorporating into the final dish. Whether you follow the tradition or just want a delicious side dish, you will not be disappointed with this one. Serve with pork tenderloin or grilled chicken. Having a barbecue, this dish is a winner alongside tangy barbecued meats.
Ingredients
Uncooked bacon
5 oz
Garlic
2 medium clove(s)
Shallot(s)
2 medium
Fresh ginger
1 piece(s)
White wine
2 Tbsp
Vegetable broth
0.75 cup(s)
Uncooked collard greens
4 cup(s)
Kosher salt
1 pinch(es)
Uncooked kale
4 cup(s)
Liquid smoke flavoring
0.5 Tbsp
Black pepper
1 pinch(es)
Instructions
1
Cook the bacon in a large skillet until crisp. Drain on paper towels and crumble into small pieces.
2
Pour out all but 3 tablespoons of the bacon fat. Set the skillet over medium-high heat and add the garlic, shallots, and ginger. Sauté until the garlic is lightly browned, 1 to 2 minutes. Add the wine and stock and bring to a boil, scraping the bottom of the skillet to dissolve any browned bits.
3
Stir in the collards and season with salt. Cover, reduce the heat to medium-low, and cook for 15 minutes. Add the kale, cover, and cook until the greens are tender and the liquid is almost gone, about 20 minutes. If the liquid is cooking away too quickly, turn down the heat. Stir in the liquid smoke and bacon and season with salt and pepper.
4
Serving size: 1/3 cup
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