These huge greens were quite a mystery to me but I was pleased with the way they turned out. In order convince my youngest daughter, a.k.a. - the picky eater, to try these, I knew I would have to include something to spark her interest, and I thought Bacon! That almost always works.
Collard greens are very different but I can't wait to try them in other recipes. They might even be good in a quiche, so stay tuned for that at a later date.
My daughter liked the greens, too. She added a little dash of cider vinegar to hers, which is also the way she likes to eat spinach. So whatever works for her, works for me. Collard greens might have a bit of a bad reputation, especially for Northerners, but they are definitely worth trying. The nutritional content is pretty amazing, with just 46 calories in a 1/4 pound of greens and they are a great source of vitamins C, K, and fiber.
We served the Collard Greens with Crispy Crunchy Fried Chicken and Baked Corn Pudding. Enjoy!!
1 lb Collard Greens
1/4 lb Bacon, chopped
1 medium Onion, chopped
Water, if needed
Salt and Pepper to Taste
In a large bowl, wash the greens in cool water, then let them sit for about 15 minutes, then rinse once more under cool water.
Use a large knife to cut the center thick stalk from each of the large leaves. Stack 3 or 4 leaves on top of each other, then roll them into a tube and slice the greens into ribbons. Place the sliced greens into cool water until ready to cook.
In a large skillet, sauté the bacon and onion until both are softened. Add the greens all at once to the top of the bacon and onions, but do not stir. Cover and cook for 10 minutes.
Stir the greens to combine with the bacon and onions, then add a little water, if needed, to allow the greens to continue to steam, cooking for 10 minutes longer, then serve.