Stewed Collard Greens

Name: Stewed Collard Greens
Yield: serves 6
Ingredients: 8 strips bacon (about 8 ounces), cut into 1/2-inch pieces; 1 medium Vidalia onion, halved and thinly sliced; 2 pounds collards, rinsed and drained, stems removed, leaves cut into 1/2-inch strips; 1 teaspoon salt or to taste; Tabasco or other hot sauce to taste

December 9, 2011

Some traditional Southern cooks swear you have to cook your collards all day long. This recipe has a great silky, tender texture and good bacony flavor, but you don’t have to quit your day job to make it. Collards also pair well with Double Orange Pork Chops (page 24) and Down-Home Pinto Beans and Ham Hocks (page 127).

Recipe notes

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