Collard Greens
Note the general similarity theme this week. Greens are so beautiful – there is collard, swiss chard, kale and spinach (probably a few others I haven’t tried). Very healthy for you, but people tend to add so much “flavour” that they become a vehicle for fat. This is one of those recipes but I am sharing it anyways 🙂
- 3 lb fresh greens
- 4 slices of bacon (or parma ham)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp sugar
- ½ tsp red pepper flakes
Wash the greens to remove any grit. Cut the stems into smaller pieces. Roll the leaves in bunches and cut into strips.
Chop bacon and cook over medium heat. Remove when cooked and drain the fat, reserving 1 Tbs of drippings. Heat and cook the onion and garlic, stirring frequently until browned. Add the greens, 2 cups water, sugar and red pepper flakes. Simmer on low heat, uncovered, for 45 to 60 minutes. Stir in the bacon and serve.
