Serves 3 as a side dish
Ingredients:
1 bundle collard greens (4-5 large pieces/leaves)
3 cloves of garlic
2 slices of thick cut bacon (retains the crisp better)
Directions:
Prep
- Cut off the stems of the collard greens (the thick white part on the bottom) so that you are left with the leaves
- Cut the leaves into 2 inch pieces. I like to stack the leaves, cut vertically down the middle, fold then cut down again until I have a 2 inch strip. Then I just cut across to get 2 inch squares.
- Finely chop the garlic
- Chop bacon into 1/2 inch pieces.
Cook
- Heat a heavy bottom pan on medium high heat. Add bacon and cook until crisp. Push bacon to the side and remove excess fat/oil, leaving about 2 tablespoons of fat/oil in the bacon.
- Add chopped garlic and saute just until soft
- Add the collard greens and cook until wilted
Enjoy! The saltiness from the bacon is enough so that you don't need to add more salt. That smoky salty crunch with a garlicky zing adds great flavor to the collard greens, taking away from the bitterness. A great healthy-ish side dish for bbq or fried chicken!
