Southern Recipes: Collard Greens
If you are from the north, you are probably familiar with greens like kale.
Down here collared greens are about as southern as you can get.
Chef Lu and Josh Michael from Ingles Chef’s Kitchen show you ways to prepare this vegetable southern style.
2 pounds of collard greens
1 pound of bacon
1 large onion
4 cups of water
1 cup apple cider vinegar
1/4 cup sugar
salt and pepper to taste
Rinse the greens well. They can be very gritty.
Pull the leaves off of the tough stalks and throw the stalks away.
You can also buy them in the Ingles produce section already rinsed and de-stemmed.
Cut up the bacon in bits and dice the onion.
Render the bacon in a large pot and cook the onions with the bacon on high heat.
Put in a handful of collard greens in batches. They will cook and wilt down.
As you work the greens into the fat add more greens.
When all the greens are in and wilting turn the heat down to medium.
Add water, vinegar, sugar and salt and pepper.
Cover and let it braise for 2 hours.