Very into these sweet and smokey collard greens. Your house is going to smell amazing.
Collards are packed with nutrients, and generally cheaper than their bourgie counterpart, kale. I opted to use the "Southern Greens" mix from Trader Joe's, but traditional collards work great, too. This is a versatile side, but especially tastey with roasted or fried chicken.
This recipe has been adapted for SCD from Bryan Caswell's Wine-Simmered Collard Greens recipe, over on Saveur.
Prep Time: 10 minutes
Total time: 4 hours
- Heat 2 tbsp. oil in an 8-qt. stockpot over medium-high heat. Add bacon; cook, stirring occasionally, until bacon is browned and crisp, about 12 minutes. Transfer bacon to a bowl with a slotted spoon.
- Add garlic and onions to pot; cook until onions are golden, 8–10 minutes. Using the slotted spoon, transfer the garlic and onions to the bowl with the bacon.
- Add the remaining oil and greens to pot; cook until greens are slightly wilted, about 5 minutes.
- Add the wine and bring to a boil; cook until liquid is reduced by half, about 10 minutes.
- Add broth, 4 cups water, and reserved bacon, onions, and garlic; season lightly with salt and pepper.
- Boil; reduce heat to medium low and simmer, stirring occasionally, until the collards are tender, about 2 hours.
- Stir in vinegar and honey and season with salt and pepper.
4 Tbsp canola oil
1/4 Slab bacon, cubed
6 Cloves garlic, smashed
1 Yellow onion, quartered
1.5 lbs Collards, stemmed and roughly chopped (I used the Souther Greens mix from Trader Joe's)
2 Cups dry white wine
4 Cups chicken broth
Kosher salt and freshly ground black pepper
1 Tbsp apple cider vinegar
1 Tsp honey