This is for you with Southerners in your house, but never knew how to cook collards. ( All you Southerners, already know how.) I use this same recipe for other greens as well, i.e. Mustard green, Swiss Chard, Turnip tops, and (yes) Beet tops. My Father would put the Pot Liqueur ( juice) in a large mug and add a slice of Cornbread in it, for a snack, latter.
3 slices thick-cut, apple smoked bacon, chopped
1 onion, chopped
3 cloves garlic, sliced
2 pounds collard greens, stemmed and chopped
3 cups chicken broth
1 cup water
1½ teaspoons salt
½ teaspoon crushed red pepper flacks
¼ cup seasoned rice vinegar
¼ cup Quick Pickled Onions ( recipe follows)
1 tablespoon sugar
To stem greens, remove the thickest part of the stem and discard. About 1/2 way up the leaf.
In a deep, 12" dutch oven, cook bacon over 12 charcoals until crisp. Add onions, and garlic, and ½ teaspoon salt; cook until onions begins to soften, about 2 minutes. Add collards, broth, 1 cup water, 1 teaspoon salt, Sugar, and red peppers; bring to a boil. Remove 4 charcoals from the bottom. Cover and place 12 to 14 charcoals on top. Simmer for 45 minutes or until desired degree of tenderness is reached. Stir in vinegar. Garnish Pickled Onions.
Quick Pickled Onions
2 cups onions, diced
¼ cup seasoned rice vinegae
1 teaspoon sugar
½ teaspoon salt
In a medium glass bowl combine all ingredients. Stir well. Cover and refrigerate for at least 2 hours or up to 1 week.