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Braised Collard Greens
1 1/2-2 lbs (675-900 g) collard greens, stems removed
4 oz (225 g) bacon cut into 1/4-inch (5 mm) pieces
2-4 cloves garlic, finely chopped
1/2 medium onion, finely chopped
Salt and freshly ground pepper to taste
1/4 cup (60 ml) chicken broth or water
Stack 5 or 6 collard leaves on top of each other, roll into a
cigar
shape, and slice diagonally into thin strips (chiffonade).
Cook the
bacon in a large pot over moderate heat until the bacon is
partially
cooked and some of the fat has been rendered, about 5 minutes.
Add the garlic and onion and cook, stirring frequently, 5
minutes. Add the collard greens (in batches if necessary until
they have wilted and will fit in the pot) and season with salt
and pepper. Drizzle with the chicken broth and cook tightly
covered over moderate heat, stirring occasionally, until the
greens are just tender and still slightly crunchy, 10 to 12
minutes. Serves 4 to 6.
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Recipe from World Wide
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