Collard Greens Recipe #vegan #vegetarian #soup #breakfast #lunch

The Collard Green is the conventional side dish of the American South cooked low and delayed with garlic, onions and bacon until they're delicate.

We love exemplary side dishes for southern top picks like Shrimp and Grits, Easy Pulled Pork and my undisputed top choice Shrimp Etouffee. Hurl in a tidbit like Southern Fried Okra and it's a gathering!

Collard Greens can feel like a scary dish to a home cook since they're such an extreme and stringy green when you get them at your supermarket. This doesn't mean you are in for a troublesome cooking process. The hardest part about the formula is hanging tight for the heavenly final product.

At the point when you're making this formula one of the most significant things to recall is to time your dishes appropriately. Shy of making my Cajun Roasted Turkey or BBQ Pulled Chicken this formula is going to take longer than the remainder of your feast.

Obviously, on the off chance that you truly need to create an impression at your next family supper, cook Collard Greens with pureed potatoes and an entire smoked turkey! The sky is the limit with this verdant green, so we should start by turning out a portion of the nuts and bolts.
Collard Greens Recipe #vegan #vegetarian #soup #breakfast #lunch
Also try our recipe Garlic Brussels Sprouts Potatoes #vegan #vegetarian #soup #breakfast #lunch


  • 8 slices bacon
  • 2 tablespoons vegetable oil
  • 1 yellow onion , chopped
  • 2 garlic cloves , minced
  • 1 pound collard greens , cut into 2" chunks
  • 4 cups chicken broth
  • 2 tablespoons brown sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse ground black pepper


  1. Note: click on times in the instructions to start a kitchen timer while cooking.
  2. Add the bacon to your dutch oven on medium heat and cook it until crisp and the fat has rendered before removing it from your pan and chopping.
  3. Remove half the bacon fat, add in the vegetable oil, onions, and garlic on low heat, cooking for 5-7 minutes, stirring frequently, until softened.
  4. Add the collard greens to the pan, stirring them well to coat them in the oil and onion mixture.
  5. Add the chicken broth, brown sugar, salt and pepper to the dutch oven, stir well and cover.
  6. Reduce heat to a simmer and cook for 90 minutes until the collard greens are tender to chew when tasted
  7. Add the bacon back into the dutch oven and stir through.

Read more our recipe Creamy Butternut Squash Soup w/ Broiled Fontina Toasts #vegan #vegetarian #soup #breakfast #lunch

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