Simple but yummy collard greens
Featured Pinch Tips Video
- A bunch
- collard greens
- onions, vidalia, peeled and cut in half again
- 1/4 lb
- thick sliced& diced bacon
1Dice up your bacon..put in fry pan..but do not turn on stove yet...reserve about a quarter of the dices up raw bacon and set aside..( or just leave it in the pan till you need it)..
2Next...get out your collard greens and wash them w/cold water...
3Lay your collard greens flat...( 1 at a time).. Take a knife..and run it down each side of the vein,( rib ), to cut rib out..put washed, de-ribbed collards in a pan..( any sz will do depending on how much collards you are preparing.. I usually do 1 bunch),
4Fill w/water..to just about a 1/2 inch to an inch over the collards..
5Peel your onion..cut in half..cut into quarters...place 2 quarters of the onion in the pan w/the collards..sprinkle a little salt in the pan.
6Turn on burner to high and bring to boil..once boiling , continue to boil till bright green..
7Place your reserved quarter of raw bacon in w/the collards..continue to boil..
8Continue till dark green..( at this point you may drain or not drain being careful not to lose onion and chunk or bacon...)
If ya do drain..add more water again..and continue to boil..
9Turn on your fry pan w/bacon in it..fry till done, but not crisp...
10Once bacon is done...carefully pour all diced up bacon and bacon grease..( all of it) ..into the pan w/the boiling collard greens..turn burner down making sure that it will stay simmering..put cover on pan and simmer for another 1/2 hr or so..the longer you simmer..the more tender it will be..
11When you feel they are done....turn burner off and drain ...put in bowl with butter salt and pepper if desired..
12With a knife and fork..slice through collards so they are not just a huge chunk...serve with butter, salt and pepper( or however you like it ), serve and enjoy...
13NOTE: after this preperation, you may use it any way you like..if you wish to stir fry it up w/some seasonings or stir it into a sauce you now may do so..:)