Ingredients
- 2 strips bacon, cut into small lardons
- 1/8 teaspoon red pepper flakes
- 2 cloves garlic, sliced
- Juice and zest of 1 lemon
- 1 large bunch collard greens, stemmed and sliced into 1-inch strips
- 1/2 cup chicken stock
- Salt and freshly ground black pepper
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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By Mouthgasm
New York City
on March 24, 2013
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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.
By Jul548
Tucker, GA
on August 11, 2012
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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.
By rayolite
Kinsman, OH
on July 17, 2012
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Very good !
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