Monday, November 28, 2011

The Best Collards EVER

Oh my! I always knew collards were good, but I had no idea they could be this good. I heard about this recipe a few months ago & I've wanted to post them here, but they're so good that they were never around long enough to get their picture taken. Seriously. If there are leftovers, I've found myself discretely tucking them away in a far corner of the fridge where they'll be safe until I can get to them again. To eat all by myself.

Actually I did save some for hubby. Once. And you know what happened? He put them in the microwave to reheat and forgot them. I found them the next day. It still pains me to think of the glorious greens... wasted like that. But, you know, love keeps no record of wrongs, so I'm over it. Now I'm just a bit more guarded about how leftover collards are handled.

Okay, enough rambling... here is the recipe, straight from

[note: believe it or not, you can even leave out the bacon if you don't feel like frying any, and they are still exceptionally delicious!]


  • 1 tablespoon olive oil
  • 3 slices bacon
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 cups chicken broth
  • 1 pinch red pepper flakes
  • 1 pound fresh collard greens, cut into 2-inch pieces


  1. Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
  2. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.