Cider-Braised Collard Greens

Name: Cider-Braised Collard Greens
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 6 to 8 servings
Ingredients: 4 slices thick-cut bacon, diced; 1 large onion, chopped; Kosher salt and freshly ground pepper; 1 1/2 pounds collard greens (about 2 large bunches), trimmed and chopped into bite-size pieces; 3 cups apple cider; 1/2 cup apple cider vinegar; 2 bay leaves (preferably fresh)

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Level: Easy

Total: 1 hr 50 min
Active: 20 min

Yield: 6 to 8 servings

This bold vegetable side requires very little effort and delivers big on flavor. Hearty collard greens are braised with bacon, onions, fresh apple cider and cider vinegar. The sweet and sour flavors tame the richness of the bacon and soften the texture of the greens. Make ahead and add this side to your next Thanksgiving table.

Level: Easy

Total: 1 hr 50 min
Active: 20 min

Yield: 6 to 8 servings

Ingredients

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4 slices thick-cut bacon, diced

1 large onion, chopped

Kosher salt and freshly ground pepper

1 1/2 pounds collard greens (about 2 large bunches), trimmed and chopped into bite-size pieces

3 cups apple cider

1/2 cup apple cider vinegar

2 bay leaves (preferably fresh)

Directions

Cook the bacon in a large Dutch oven or heavy-bottomed pot over medium-high heat, stirring, until the fat has rendered and the bacon starts to crisp, about 5 minutes. Add the onion and cook until it begins to turn translucent, about 4 minutes; reduce the heat to medium if the bacon begins to brown too much. Season with salt and pepper.
Add the collards to the pot and cook until the leaves begin to wilt, 3 to 5 minutes. Add the cider, vinegar, bay leaves and 1 cup water. Bring to a boil, then reduce the heat to low. Cover and simmer until the collards are very tender, 1 to 1 1/2 hours. Transfer to a serving dish.