Spicy Braised Collard Greens Recipe

Spicy Braised Collard Greens Recipe

Level: Easy
Yield: 8 servings
Nutritional Analysis Per Serving
Serving Size: 1 of 8 servings
Calories: 237
Total Fat: 13 g
Saturated Fat: 4 g
Carbohydrates: 21 g
Dietary Fiber: 10 g
Sugar: 6 g
Protein: 12 g
Cholesterol: 21 mg
Sodium: 808 mg

Total: 1 hr 40 min
Prep: 15 min
Cook: 1 hr 25 min

Transport your taste buds to the heart of the South with these spicy braised collard greensa timeless classic bursting with smoky, tangy flavor! In summer, amp up the freshness with chopped garden tomatoes, or savor it solo for pure comfort. Swap in turnip greens, mustard greens, Swiss chard, or even repurposed sweet potato greens for a resourceful twist that screams authentic Southern soul. Get ready to cook up something legendary.[2]

Ingredients ()

• 8 ounces smoked bacon, cut into thin strips (lardons)
• 1 cup diced onions
• 4 pounds collard greens, rinsed well but not dried
• Kosher salt, to taste
• Freshly ground black pepper
• 2 cups chicken stock
• 1/4 cup cider vinegar
• 2 tablespoons sugar
• 1 teaspoon red pepper flakes, or to taste
• Hot pepper vinegar, for serving

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1. In a large Dutch oven, saut the bacon over medium-high heat, stirring now and then, until it becomes nicely crisp, about 10 to 15 minutes. Transfer the bacon to a plate lined with paper towels. Drain off all but 3 tablespoons of the bacon fat and reduce the heat to medium. Toss in the onions and saut until they soften and turn clear, around 3 to 5 minutes.
2. As the bacon and onions cook, get the greens ready. To strip away the tough, thick stems running along the center of the leaves, grasp the bottom of the collard stem with one hand. Use your other hand to grip just below the leaf (as if holding a baseball bat). With a quick, steady pull, slide your hand upward along the stem to detach the leaf cleanly. For chopping, layer several leaves together, roll them tightly like a cigar, then cut the roll into 1-inch ribbons. Turn the bundle and chop again for finer pieces. Repeat the process with all the greens.
3. Raise the Dutch oven heat back to medium-high. Introduce the greens in big handfuls, stirring vigorously so each addition wilts slightly before adding more, until the pot holds them all. Keep sauting for 3 to 5 minutes more, until they turn vibrant green and soften. Season generously with kosher salt and several grinds of fresh black pepper. Pour in the chicken stock, vinegar, sugar, and red pepper flakes, stirring everything together. Let it come to a boil, then lower the heat right away to a simmer. Cover the pot and cook gently for 45 minutes.
4. Stir the reserved bacon back into the greens and continue simmering for another 15 minutes. Check the seasoning and adjust if needed (be bold with the salt). Offer hot pepper vinegar alongside for drizzling.

Make ahead magic: Whip these up hours or a full day in advancethe flavors deepen beautifully. Store covered in the fridge, then reheat gently over low to medium-low heat until steaming hot. Your kitchen will smell like a Southern feast![2]

These powerhouse greens deliver vitamins A, C, K, calcium, folate, and fiber for stronger bones, boosted immunity, and happy digestion. Antioxidants fight stress, while fiber tames cholesterol and nurtures your gutbold taste meets serious nourishment in every fiery bite![2][6][8]

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