Breadcrumbs

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:

    1. Heat oil in skillet over medium high heat.
    2. Add bacon; cook until fat is rendered.
    3. Add onion; cook until tender (about 5 minutes).
    4. Add minced garlic; cook until just fragrant.
    5. Add chilies and tomatoes.
    6. Transfer to a large soup pot. Add collards and fry until they start to wilt.
    7. Pour in broth, salt, pepper, and red pepper flakes.
    8. Reduce heat to low; cover and simmer for 45 minutes.
    9. Transfer to crock pot. Cook on low for 3-4 hours until tender.
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