Collards
Total time: 3-4 hours 30 mins
Prep time: 30 mins
Cook time: 3-4 hours
Ingredients:
Yield: 8 servings
-
- 1 tbsp olive oil
- 3 slices thick cut bacon
- 1 large Vidalia onion, chopped
- 2 cloves garlic, minced
- 2 roasted Hatch chilies, chopped (Roasted poblano when Hatch is out of season)
- 2-3 fresh jarred tomatoes, crushed (VERY fresh or don't include)
- 1 tsp salt
- 1 tsp pepper
- 3 cups chicken broth
- 1 pinch red pepper flakes
- 2 lbs fresh collard greens, cut into 1-2 inch pieces
Directions:
- Heat oil in skillet over medium high heat.
- Add bacon; cook until fat is rendered.
- Add onion; cook until tender (about 5 minutes).
- Add minced garlic; cook until just fragrant.
- Add chilies and tomatoes.
- Transfer to a large soup pot. Add collards and fry until they start to wilt.
- Pour in broth, salt, pepper, and red pepper flakes.
- Reduce heat to low; cover and simmer for 45 minutes.
- Transfer to crock pot. Cook on low for 3-4 hours until tender.