Ah, collards... My almost favorite vegetable. We do not get collards in the grocery stores here, and so the only time I get to eat them is in the summer when we grow them ourselves. This recipe is my favorite way to eat collards and the inspiration comes from Simply Sugar and Gluten-Free. My husband tells me that anything served with bacon tastes good, but there is just something about collards that I love. And, it's not just the fact that they are an extremely good source of calcium either.
Collards 'n' Bacon
1+ cup nitrate, preservative free bacon, pre-cooked and chopped
3-4 cups collards, washed and chopped
1 medium onion, diced
1-2 cups water or chicken stock, depending on what you have on hand
coconut oil or left over bacon fat
pepper to taste
Pre-heat saucepan over medium low heat. Using the leftover bacon fat, sauté the onions until slightly translucent. The trick to chopping collards is to stack the leaves, roll them up and then slice the roll thinly.
Add collars, half of the water and cover, stirring occasionally. Keep adding water as it evaporates and until the greens are sufficiently wilted and cooked through - about 20-30 minutes (sometimes its less depending on how hungry and impatient I'm feeling). Add the bacon pieces and cook together for a few more minutes. Serve immediately.
Note: I always mean to keep the leftovers for the next day, but I end up eating them as I'm cleaning up the kitchen. They are just that good!
Linked to Bacon Time, Savory Sunday, Sugar-free Sunday, Seasonal Sunday, Monday Mania, Weekend Gourmet Carnival, Melt in Your Mouth Monday, Mangia Monday, Homemaker Monday, Hunk of Meat Monday, Barn Hop, Mouthwatering Monday, Tasty Tuesday, Delectable Tuesdays, Traditional Tuesdays, Hearth & Soul, Tasty Tuesday, Made from Scratch Tuesday,
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