Collards are just as nutritious as kale and a popular Southern dish. There as many ways to cook them as there are cooks. Here’s what we do.

Ingredients

2 quarts collard leaves, rolled and sliced fine, or diced

1 onion, chopped

3 strips bacon

2 Tbs apple cider vinegar

1 cup Chicken Stock or Bone Broth

salt and pepper to taste

pickled hot pepper brine to taste (optional)

Directions

In a large pot, fry the bacon on medium-high heat. Remove the meat and let cool.

Add onion and sauté until soft, about 5 minutes.

Add collard greens and stir well to coat with the grease and onion mixture. Add broth and vinegar and stir well to mix.

Put the lid on, then turn down the heat to medium-low. Wait 10 minutes.

Stir well and test for texture. Collard leaves can be fairly tough, depending on their age. If you want them softer, put the lid back on and cook 5-10 minutes more.

Crumble the bacon and stir into the greens. Season to taste with salt, pepper and pickled pepper brine.

Note: Traditional cooking of collard greens involves dicing the leaves finely and stewing them for a longer period with a smoked ham hock. The taste is phenomenal, so do seek out some authentic Southern cooks and try some! This recipe is faster and less labor-intensive, with similar flavors.