Bacon And Collard Greens Recipes

COLLARD GREENS WITH BACON

Steps:

• Working in batches, stack greens; cutcrosswise into 2-inch-thick strips. Gatherstrips; cut crosswise into 2-inch pieces.Transfer to a large bowl of cold water;swish to remove grit. Transfer greens toa colander using a slotted spoon; letdrain. Repeat until greens are free of grit.
• Heat oil in a very large skillet overmedium-high heat. Add onion andbacon; cook until onions are translucent,about 4 minutes. Add greens; cook, stirring,until greens begin to wilt and arereduced in volume.
• Raise heat to high; add vinegar. Cook,scraping up brown bits from bottom ofskillet, until vinegar has evaporated,about 1 minute.
• Add stock; reduce heat. Simmer, covered,until greens are just tender, 12 to 14minutes. If making ahead, refrigerate,covered; reheat over low heat.

BACON COLLARD GREENS

Steps:

• Trim thick stems from collard greens; coarsely chop leaves. In a Dutch oven, saute bacon for 3 minutes. Add onion; cook 8-9 minutes longer or until onion is tender and bacon is crisp. Add greens; cook just until wilted., Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until greens are tender.

COLLARD GREENS WITH BACON

Steps:

• Place bacon in a heavy pot and cook over medium-high heat, turning occasionally, until fat begins to render, about 5 minutes. Drain off 1/2 of the bacon grease.
• Reduce heat to medium and add onion. Cook, stirring often, for about 5 minutes. Add garlic, red pepper flakes, salt, and pepper; cook and stir for 2 minutes.
• Increase heat to high and immediately pour in 3 cups water. Bring to a boil, stirring to scrape up browned bits from the bottom of the pot. Add chopped collard greens and 1 more cup of water. Bring back to a boil. Reduce heat and simmer until greens are tender, about 1 hour.

COLLARD GREENS

Steps:

• In a high-sided skillet, cook the bacon over medium heat until brown, about 5 minutes. In the same pan add the onions and saute until translucent, about 5 minutes.
• Strip the leaves from the tough stems of the collard greens. Stack the leaves, roll them up and cut them into thin strips.
• To the skillet with the bacon and onions, add the garlic and red pepper flakes, brown sugar, cider vinegar, salt and pepper, to taste. Add the greens, stir and cover the skillet. Cook for 15 minutes, stirring halfway though. Collards are done when tender and no longer bitter. Remove from heat to a serving bowl. Serve the greens with the Light and Crispy Fried Chicken, if desired.

CREAMY COLLARD GREENS AND BACON

Steps:

• In a large stockpot, add the water and bacon and bring to a boil over high heat. Add the collard greens by handfuls, stirring until each batch is wilted before adding more. Bring to a boil and add the onions. Cover and simmer over moderate heat until the collards are very tender, about 40 minutes. Remove from the heat and let cool, then squeeze the water out of the collards until almost dry. Place collards on a cutting board and coarsely chop.
• Meanwhile, in a food processor, combine the dry bread crumbs with the Parmesan, minced parsley, sage, garlic and extra-virgin olive oil. Pulse until just blended.
• Preheat the oven to 350 degrees F.
• Generously butter a shallow 4-quart casserole. In a large bowl, mix the collards with the cream and season with salt and pepper. Stir in the eggs until blended and spread the collards into the prepared casserole. Cover with foil and bake for 30 minutes. Remove from the oven and sprinkle the Parmesan crumbs over the collards. Return to the oven and bake for about 20 minutes longer, or until the crumb topping is golden. Preheat the broiler and broil the collards 10 inches from the heat until the bread crumb topping is golden brown and crisp. Serve hot. Tastes great with fried chicken.

COLLARD GREENS WITH BACON

Steps:

• Cook the bacon and onions: Heat a large skillet over medium heat. Cook the bacon in the skillet until it just begins to brown around the edges, stirring occasionally. Add the onion and cook until it's softened and just starting to brown.
• Add the garlic, salt, pepper, sugar, and hot sauce: Cook until the garlic becomes fragrant, about 1 minute.
• Add the vinegar and simmer: Simmer until the amount of liquid is reduced by half, stirring and scraping up any browned bits from the bottom of the skillet.
• Add the collard greens and the chicken stock (or water): Return to a simmer. Reduce the temperature to medium-low. Cook, stirring occasionally until the collard greens have wilted and lost their brightness. Season to taste with additional vinegar and hot sauce. Serve with some of the juices from the pan.

COLLARD GREENS

Steps:

• In a large straight-sided skillet, combine the bacon, onion, and oil over medium heat. Cook, stirring occasionally, until onions are translucent and bacon renders some of its fat, about 3 minutes. Season with salt and pepper. Add the vinegar, and cook until it evaporates, about 30 seconds.
• Add the collard greens and chicken stock. Bring liquid to a simmer, stirring occasionally. Cover, and cook 15 minutes.

SAUTéED COLLARD GREENS WITH SLAB BACON

Steps:

• Cook bacon in a large wide pot over medium heat, stirring occasionally, until golden and crisp, about 15 minutes. Add onion, reduce heat to medium-low, and cook, stirring occasionally, until onion is softened and lightly golden, about 5 minutes. Add garlic and cook 1 minute.
• Add collard greens. Increase heat to high and cook, stirring occasionally, until just wilted, about 8 minutes. Add vinegar and cook, stirring frequently, until liquid is almost evaporated, 5-7 minutes. Stir in sugar and 6 cups water; bring to a boil, then reduce heat to low and simmer until collard greens are tender, about 1 hour. Transfer to a platter and season with salt.
• Do ahead
• Collard greens can be cooked 2 days ahead; cover and chill. Warm in a covered large wide pot with 1-2 Tbsp. water over medium heat, about 8-10 minutes, just before serving.

COLLARD GREENS WITH TURKEY BACON

Steps:

• Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Bring water to a boil in a large pot with chicken broth, salt, pepper, cumin, cayenne, celery seed, and dill.
• While the mixture comes to a boil, melt butter in a small pan over medium-high heat. Saute leeks and garlic in the hot butter until garlic is lightly browned, 3 to 4 minutes. Add to the pot of water.
• Cut collard leaves in half and stir into the boiling mixture. Add cooked turkey bacon and cook over high heat for 30 minutes. Reduce heat and simmer, stirring occasionally, until greens are tender and flavors have melded, about 1 hour.
• Serve hot with or without some of the juice, adding more salt and pepper to taste.

BACON AND BROWN SUGAR-BRAISED COLLARD GREENS

Steps:

• Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside.
• Add onion and garlic to drippings in pan; cook over medium heat 5 minutes or until tender, stirring occasionally.
• Stir in crumbled bacon, 2 cups water, and next 4 ingredients (through pepper). Gradually add greens. Cover, reduce heat, and simmer 1 hour or until tender.

SAUTéED COLLARD GREENS WITH BACON

Steps:

• Wash collard greens, removing all grit. Remove and discard hard stems. Place greens in small piles; roll up. Cut crosswise into 1/2-inch-wide strips; set aside.
• Cook bacon in large skillet over medium heat until crisp; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
• Add onions to reserved drippings; cook 2 min., stirring constantly. Add 1/2 the collard greens; cook 1 min. or just until softened. Add remaining greens; cook 1 min., stirring frequently.
• Stir in dressing and water; simmer over medium-low heat, stirring frequently, 4 min. or until greens are tender. Remove from heat.
• Crumble bacon. Add to collard greens mixture along with HoneyRacha Sauce; mix lightly.

QUICK-BRAISED GREENS AND BEANS WITH BACON

Steps:

• Prepare the greens: Cut the tough stems out of the greens and discard. Stack the leaves, roll tightly crosswise and slice into 3/4-inch-wide ribbons. Transfer to a large bowl, cover with cold water and swish to remove grit. Transfer greens to a colander, cleaning them a second time if the water remaining in the bowl is visibly dirty.
• Cook 2 bacon slices in a large Dutch oven or other heavy pot over medium heat, turning occasionally, until browned and crisp, about 6 minutes. Transfer the cooked bacon to a paper towel-lined plate. Meanwhile, cut the remaining 2 bacon slices crosswise into 1/4-inch-wide strips.
• Add the 1/4-inch bacon strips to the hot bacon fat and cook, stirring, until the fat in the bacon strips starts to render, about 1 minute. Add the onion and a pinch each of salt and pepper and cook, stirring often, until golden brown around the edges, about 3 minutes. Add the garlic and sage and cook, stirring, until fragrant, about 1 minute.
• Stir in the stock, scraping up any browned bits on the bottom of the pot. Cover, reduce the heat to low and simmer, 5 minutes.
• Increase the heat to medium, add the greens, season with salt and pepper and stir until just wilted, about 2 minutes. Cover and cook until tender with a little bite, about 3 minutes.
• Uncover and add the beans and hot sauce. Stir until the beans are heated through, 2 to 3 minutes. Season to taste with salt and pepper. Divide among serving dishes and crumble the cooked bacon slices on top. Serve with more hot sauce.

COLLARD GREENS WITH BACON

Steps:

• Heat a large skillet on medium heat. Cook the bacon in the skillet until it just begins to brown around the edges, stirring occasionally. Don't overcook the bacon. It should be barely brown around the edges and still somewhat raw-looking in the middle.
• Add the garlic, salt, pepper, syrup and hot sauce. Cook until the garlic becomes fragrant, about a minute. Add the vinegar, bring to a simmer, and cook until the amount of liquid is reduced by half, stirring and scraping up any browned bits from the bottom of the pot.
• Add the collard greens and the chicken broth (or water) and bring to a simmer. Reduce the temp to medium-low. Cook, stirring occasionally, until the collard greens have wilted and have lost their brightness. Season to taste with additional vinegar and hot sauce. Serve with some of the pan juices from the pan.