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Spicy Collard Greens

Serves 6
Time 1 hr 20 min
Trust us, you'll want to serve these tender, spicy braised greens with cornbread on the side so that you can crumble it into the bowl to soak up the "pot likker."
Ingredients
  • 4 slices bacon
  • 2 bunches collard greens stemmed and roughly chopped
  • 1 jalapeño peppers thinly sliced
  • 1/3 cup cider vinegar
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
Method

Heat a large pot over medium high heat. Add bacon and cook, turning occasionally, until just crisp. Transfer to a paper towel-lined plate, then carefully discard bacon fat and return pot to the stove. When cool enough to handle, roughly chop bacon.

Add 6 cups water to the pot and bring to a boil. Add bacon, greens, jalapeño, vinegar, salt and pepper, reduce heat to medium low, cover and simmer until greens are tender and liquid is flavorful, about 1 hour.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 4 slices bacon
  • 2 bunches collard greens stemmed and roughly chopped
  • 1 jalapeño peppers thinly sliced
  • 1/3 cup cider vinegar
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper