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Categories:Viewed: 59 - Published at: 8 years ago
Ingredients
- 1 bunch collard greens
- 3 strips bacon
- 1 pinch crushed red pepper
- 1 tablespoon cider vinegar
- 1/2 tablespoon worcestershire sauce
- hot sauce Dash of your favorite, optional
Method
- Bring a large stock pan full of water to a boil.
- Remove middle stalk from collards, rinse leaves and slice. (They will wilt and shrink considerably so I don't chop or make the slices too small.)
- Add collards to boiling water for 15 minutes, stirring occasionally.
- In a skillet, add bacon, cook until crispy, drain on paper towels and crumble. Keep the drippings in the pan.
- Drain collards and try to shake off as much of the water as possible.
- Reheat pan that has bacon drippings over medium heat.
- Add crushed red pepper and collards and saute for 2-3 minutes.
- Add a quick drizzle of cider vinegar and Worcestershire sauce, and continue to saute for a few more minutes until a fair amount of the liquid has evaporated.
- Season collards to taste by adding more vinegar, Worcestershire or hot sauce and add crumbled bacon right before serving.
