Thinking you should get your family to eat more hearty greens? Initiate them with this recipe. Collards aren’t as bitter as many of the other greens and they have a nice texture. You can cut them into a chiffonade and amuse your kids with “green noodles.” Best yet, with bacon in the mix, everyone will be that much more open-minded.
Ingredients
1 teaspoon olive oil
2 bunches collard green, washed and chiffonaded (Cut the center rib out of each leaf and discard. Lay leaves on top of each other, lining up the cut ends directly on top each other. When you have layered 6-8 leaves, roll them up like a cigar starting at the bottom. Slice 1/4-inch widths down the length of the cigar to form long strips.)
2 strips bacon, chopped
2 garlic cloves, minced or mashed
Preparation
- Put olive oil in large, deep-sided skillet with bacon and turn to medium-low heat. Sauté bacon until cooked but not crispy. The idea is to really render the bacon fat into the pan to distribute as much bacon flavor as possible.
- Add collard greens and then garlic on top of collards. Using tongs, turn collards to distribute bacon and garlic.
- When wilted and browned in patches, add enough water to the bottom of the pan to just cover it. Cover skillet for 2 to 3 minutes.
- Remove cover and allow water to evaporate. Serve.