Ingredients
| | |
| | 3 slice(s) uncooked reduced-fat bacon, cut into 1/2-inch wide pieces |
| | 3/4 cup(s) onion(s), chopped |
| | 2 clove(s) (medium) garlic clove(s), sliced |
| | 1 pound(s) collard greens, washed well, center stems removed, leaves cut into 1/2-inch wide strips (about 8 cups) |
| | 1 1/2 cup(s) water |
| | 2 tsp apple cider vinegar |
| | 1/2 tsp table salt |
| | 1/4 tsp hot pepper sauce, (or more to taste) |
Instructions
- Cook bacon in a large pot over medium heat, stirring occasionally, until it begins to sizzle and release some of its fat, about 1 minute.
- Add onions to pot; stir and cover for 30 seconds. Decrease heat to medium-low and cook, stirring often, until onions are light golden, about 5 to 7 minutes. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add collard greens to pot and increase heat to high; cook, stirring, until greens wilt, about 2 minutes.
- Add water and bring to a boil; reduce heat to low, cover and simmer, stirring occasionally, until greens are tender, about 10 minutes.
- Remove from heat and stir in vinegar, salt and hot sauce. Serve extra hot pepper sauce on the side if desired. Yields about 3/4 cup per serving.
Notes
- For optimal flavor and texture, select bunches of collard greens with smaller leaves — they're younger and more tender.
