We have an abundance of Collard Greens this year, which is fine by me – they are one of my favorites. I have tried several recipes over time, and this is an adaption from one I found several months ago.
Start with one large yellow onion and 5 strips of bacon. Slice bacon and cook on med-high. Once the bacon starts to crisp, lower heat to medium and add onion. Cook together until soft.
Mix 4 cups of liquid. I used 3 cups of duck stock with 1 cup of water. I’ve also made this with just chicken stock. Add 1 tbsp sugar, 1/2 tsp salt, 1/4 cup white vinegar to the liquid. Turn heat back up to med/high and add liquid to bacon/onion mixture.
Once sugar and salt are dissolved add collard greens. I cut the collards into 2×2 inch squares. Lower to a simmer and cook for at least an hour.
The collards will darken and soften during cooking, absorbing all the goodness. Add salt to taste if necessary during cooking.
I served the collards with roast duck, and roasted duck fat potatoes.
OMG. Jeff makes collards on New Years Day. A similar recipe – love ’em, but that’s almost the only time we have them. Don’t know why – they’re great. Your dinner looks amazing!
Thanks! You should definitely add it in to the rotation more often 🙂