Braised Collard Greens

Total Time:
1 hr 5 min
Prep:
5 min
Cook:
1 hr

Yield:
4 servings
Level:
Easy

Ingredients
Directions

Cook the bacon in a deep saute pan on medium-high heat until crisp, then set aside, leaving the fat in the pan. Add the red pepper flakes, garlic and lemon zest, and saute until fragrant. Add the collard greens and cook until they begin to wilt. Add the chicken stock and 1/2 cup water and cover, lowering the heat to a simmer. Let cook until the greens are tender, 30 to 40 minutes. Uncover, add back the bacon, raise the heat to medium-high, and reduce the liquid by one-quarter, 1 to 2 minutes. Add the lemon juice, and season with salt and pepper.


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4.7 11
Delicious! I didn't add the lemon juice at the end as I liked how they tasted just fine without it. Made the meatloaf from this show too, fabulous. item not reviewed by moderator and published
Great recipe! item not reviewed by moderator and published
This recipe is Mouthgasm approved. I made this and it was so good I did not add the lemon. I didn't want to alter the flavor I had going on in the pot. I salted early and cooked for much longer than 40 minutes -- more like 140 minutes at the barest simmer. Then I took off the lid and reduced the liquid. Nobody believed it was the first batch of collards I had ever made. item not reviewed by moderator and published
Good, although after 40 minutes, the greens weren't quite soft enough for our tastes. We'll cook them for another 10 minutes next time. Also, I agree with the previous poster... the medium-high heat was way too hot for the addition of the garlic. Definitely let the pan cool a little, first. item not reviewed by moderator and published
Very good ! item not reviewed by moderator and published
Great recipe! Loved the lemon, it really added brightness and intensified the flavor the greens. The bacon added a nice smoky salty flavor. Even my roommate, who dislikes collards liked this version. item not reviewed by moderator and published
good recipe, would also work for kale, mustard greens, swiss chard. TIP: turn the heat down to medium-low and let the pan cool down a bit before adding the garlic, lemon zest, and pepper flakes otherwise it'll burn item not reviewed by moderator and published
Excellent!! Serve this with her Meatloaf with Mustard and Sour Cream Gravy, and her Twice-Baked Mashed Potatoes.. So very good! item not reviewed by moderator and published
BEST COLLARDS EVER!!! Made them as directed but added a pinch of sugar. AMAZING!!! item not reviewed by moderator and published
OMG! I am not one to get overly excited about my greens but these were delicious. PLease, please please try the recipe as written before you pas judgement. I was tempted to use more bacon because I love bacon in greens - but didn't. I was tempted to use only half a lemon because the juice of a whole lemon seemed too much - but didn't. I followed the recipe as provided and it was perfect. My only caveat regarding following the recipe as written is if you are a vegetarian. In that case I would say that olive oil in place of bacon fat will still yield a very pleasing result. However, don't anyone skimp on the lemon juice if you are using a full bunch of greens. The tanginess of the lemon is essential. item not reviewed by moderator and published
Delicious! I changed it up a little because I am a vegetarian. I used olive oil instead of bacon fat and added two drops of liquid smoke. Came out absolutely perfect. This is the first time I've ever seen my husband eat greens and he had seconds. item not reviewed by moderator and published

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The Best Kwanzaa Recipes