If you must eat your vegetables, these Southern collard greens are a great way to do it.
Collard greens, mac-n-cheese, southern-style coleslaw, barbequed chicken and sweet tea…now that’s southern barbeque!
These collard greens are typical of what you’ll find in Dixie. A little sweet, a little savory and a hint of smoke and of course, don’t forget the bacon. All essential flavors of great collard greens…and a great barbeque.
- 2 pounds collards, stems discarded and chopped
- 4 slices thick hickory smoked bacon, cut into 2-inch squares
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup chicken stock
- 1/2 cup water
- 1/4 cup dark brown sugar
- salt and pepper to taste
- Louisiana style hot sauce to taste
- In a Dutch oven, fry bacon over a medium heat until almost crisp. Add onion and garlic and continue to cook until the onion becomes translucent.
- Add the collard greens and cook for about 5 minutes while stirring often.
- Stir in the chicken stock, water and brown sugar.
- Bring to a boil and reduce heat to a simmer. Cover and continue to cook for about an hour.
- Season with salt, pepper and hot sauce per taste. Serve with hot sauce on the side.