Thursday, January 17, 2019

Spicy Texas Collard Greens

I mentioned in my post yesterday that I had been meaning to share my recipe for collard greens for awhile now. Eating collard greens is a New Year's tradition in the south, but to be honest, I love this recipe so much I make them a little more often than that. Still, along with ham, black eyed peas and cornbread, this is my go-to menu every New Year's day!

At lot of people don't care for collards, and I'll be honest, I didn't for a long time either. But that was before a friend passed on this recipe to me and now they are one of my favorite side dishes. I will admit to not caring much for the smell of them, but the taste definitely makes up for it!  If you are not a fan of collards I would encourage you to give this recipe a try!  If you're like me, you'll soon change your mind!


2 pounds collard greens, rinsed (I buy them in a 2 lb bag already cut up)
4-6 slices think bacon, diced
1 large onion, diced
3/4 cup chicken broth
3 tablespoons cider vinegar
1 tablespoon dark brown sugar
1 teaspoon red pepper flakes
1/4 to 1/2 teaspoon tabasco sauce
Salt and pepper, to taste


If you're not using the pre-cut bags, use a knife to cut on either side of the large rib (just the thickest part) running up each collard green leaf. Remove and discard it. If the leaves are smaller, just remove the stem. Stack 4 to 5 leaves on top of each other, roll them up and then cut into 1/2-inch strips. Repeat with remaining leaves.

Cook bacon in a large pot over medium heat until crisp. Remove with a slotted spoon to a paper towel lined plate.

Add onion to bacon fat and cook over medium heat, stirring occasionally, until softened.

Add broth, vinegar, sugar, red pepper flakes, and tabasco sauce to pot. Stir to combine.

Add collard greens and use tongs to turn and mix them. Don't worry about the size or the amount, it will look like a lot, but they will reduce quickly.

Cover, turn heat to low and cook for 1 hour, stirring occasionally.

Sprinkle bacon on top and season to taste with salt and pepper, serve and enjoy!

Until then,