Smoky Collards & Kale
- Total Time
Giant Bacon, Thick Sliced6 slice, or other brand
garlic clove(s)2 medium clove(s), halved
uncooked shallot(s)2 medium, thinly sliced
ginger root1 piece(s), peeled and chopped (use a 1-inch piece)
white wine2 Tbsp, dry variety
fat free vegetable broth¾ cup(s)
uncooked collard greens4 cup(s), stemmed, very thinly sliced
kosher salt1 pinch, or to taste
uncooked kale4 cup(s), stemmed, very thinly sliced
liquid smoke flavoring½ Tbsp
black pepper1 pinch, or taste
- Cook the bacon in a large skillet until crisp. Drain on paper towels and crumble into small pieces.
- 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.
- 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.
- Serving size: 1/3 cup