Ingredients
- tablespoon olive oil
- slices bacon
- large onion, chopped
- cloves garlic, minced
- teaspoon salt
- teaspoon pepper
- cups chicken broth
- pinch red pepper flakes
- pound fresh collard greens, cut into 2-inch pieces
Instructions
-
Step 1
Start by heating the olive oil in a large pot over medium-high heat. Once shimmering, add the bacon slices and cook until crisp. Remove the bacon, crumble it, and set it aside, leaving the drippings in the pot. Toss in the chopped onion and cook for about five minutes, stirring often, until soft and golden. Add the minced garlic and cook just until fragrant, about 30 seconds. Now, add the collard greens
-
Step 2
they’ll look like a huge pile, but they wilt quickly. Stir them to coat in the fat, then season with salt and pepper. Once they’ve started to wilt, pour in the chicken broth and add a pinch of red pepper flakes. Return the crumbled bacon to the pot. I’ve found that letting the greens simmer low and slow really develops the flavor. Reduce the heat to low, cover, and simmer for 45 minutes until the greens are tender. Taste and adjust seasoning. I love how the smoky bacon infuses every bite.