Collard Greens

I had never made collard greens before. I have made Swiss chard, though, which is pretty close. So I looked for a good recipe online. And for whatever Paula Dean doesn't know about political correctness, she does know her collard greens.  I used some tips from her, Guy Fieri, and Tyler Florence for my first attempt.

First, cut the spine out of all the leaves. It is really tough and bitter.

Rinse off each leaf thoroughly to remove any dirt or grit. Then roll them together to slice evenly.

Saute down some bacon in a large saute pan, and then set the bacon aside on a paper towel.  Add diced onions to the pan and cook until softened (8-10 minutes).  Next, add the leaves to the softened onions.

Add 1 Tbsp garlic, 1 Tbsp brown sugar, some red chili flakes, 2 Tbsp apple cider vinegar, and some chicken stock (maybe 1 cup).  Cover and simmer for 30-40 minutes.

Release the lid and add your bacon back. It should smell pretty fantastic at this point.

It was really flavorful - sweet, rich, tangy, and spicy. I really enjoyed how many different flavor sensation these packed. I ate a big portion and enjoyed every second of getting my leafy greens for the day.  I imagine there are some purists out there who have a very specific method for preparing their greens. But I found this recipe to be pretty fantastic.  You can adjust the heat or sweetness to meet your family's tastes.