Ingredients
Ingredients
- 2 tablespoons bacon grease
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 pound collard greens, stems removed and leaves chopped
- 3 cups chicken broth
- 1 tablespoon apple cider vinegar
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
Instructions
- Heat the bacon grease: In a large pot or Dutch oven, heat the bacon grease over medium heat until melted and hot.
- Sauté the onion: Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Add garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Add collard greens: Add the collard greens in batches, stirring each batch until it wilts down before adding more to the pot.
- Add liquids and seasoning: Pour in the chicken broth, apple cider vinegar, and red pepper flakes if using. Bring the mixture to a simmer over medium-high heat.
- Braise the greens: Reduce the heat to low, cover the pot, and let the greens simmer gently for 45 minutes, stirring occasionally, until they are tender and flavorful.
- Season and serve: Season the braised collard greens with salt and black pepper to taste. Serve warm as a savory side dish.
Notes
- For a vegetarian version, substitute bacon grease with olive oil and use vegetable broth instead of chicken broth.
- Adjust red pepper flakes to suit your spice preference or omit for a milder dish.
- Collard greens can be tough; removing stems and chopping leaves finely helps them cook evenly.
- Leftover braised collard greens taste even better the next day after flavors meld.
- Ensure to stir occasionally during simmering to prevent sticking or burning on the bottom.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern
