A time-honored tradition in southern kitchens, these simple collard greens make for an easy Thanksgiving side.
Ingredients
2 pounds fresh collard greens
8 slices thick-cut bacon
1 medium onion, chopped
2 cloves garlic, thinly sliced
2 cups chicken stock
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
Instructions
Wash collard greens thoroughly. Cut off stems and discard. Coarsely chop collard greens and set aside. Cook bacon in 4-quart Dutch oven on medium heat until crisp on both sides. Drain bacon on paper-towel lined plate; crumble and set aside. Add onion and garlic to bacon drippings in pan; cook and stir 5 minutes or until tender. Stir in collard greens, stock, black pepper and crushed red pepper. Bring to boil. Reduce heat to medium-low; cover and simmer about 1 hour or until collard greens are tender. Serve with crumbled bacon.