Embarrassingly, RUN D.M.C. was my only exposure to collard greens until last night. Why didn’t I try these green leafy delights sooner?? Thank goodness for the random veggies we have been getting in our weekly CSA box or I would still be in the dark. Rene has really been touting the leafy greens after reading Dr Wahls book, “Minding My Mitochondria”. So, while Rene was at Yoga, I got busy recreating Hollis Queens in Printers Row.
I found some pretty decent recipes that gave me some direction on cooking up the greens. Here is what I went with…
1 tablespoon olive oil
3-5 slices bacon
1/2 cup chopped white onion
1 clove minced garlic
1 pinch salt
2 teaspoons black pepper
3 cups chicken broth
1 pinch red pepper flakes
1 bunch fresh collard greens, sliced into 2-inch strips
Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.
Collard greens are really easy to make and, while they were cooking, I had plenty of time to put together some pan fried chicken as the perfect complement.