Spicy-Tangy Collard Greens

Some Pharyngulites have insisted that they do not like cooked greens. I am not sure how it is possible! I never had collard greens until I moved to the southern U.S.- my first taste was at Georgia Brown's in Washington, DC, and I was hooked. I tried many different recipes, and tweaked them here and there. After some serious experimentation, I reached the right spicy to tangy ratio. Feel free to adjust the hot pepper and brown sugar as you like.
1/2 pound sliced bacon, cut into bite sized bits♥
3 medium sweet onions, chopped coarsely
1 cup broth (chicken or veggie)
1/2 cup cider vinegar
1/8 cup firmly packed dark brown sugar
1/2 teaspoon dried hot red pepper flakes
4 pounds collard greens chopped coarsely
In a deep pot, cook bacon until crisp. Drain off about 1/2 of the fat and remove bacon. Use the other 1/2 of the drippings to cook onions until soft. Remove onions. Now add collared greens, broth, vinegar, brown sugar, pepper and bacon to the pot. Stir well. Simmer and stir until collards are all wilted. Cover pot and simmer for about 30 minutes. Add onions and stir. Add more broth if needed. Cover and simmer on low for another 30 minutes or until collard greens are very tender. 
♥Can be made vegetarian without the bacon, but you will need to use a good olive oil to cook the onions.
Tastes great right away, but even better the next day.
 
 
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Category:Recipes