My niece, Taylor, is quite the cook. In fact, I’d say she’s better than me on most days. She studies her craft extensively, and knows more about the history of southern food than I ever will.
Taylor comes from the same line of cooks that I do, and she’s definitely carrying on our family traditions. Like all good cooks, she isn’t afraid to take risks and try new things in the kitchen.
At our last get-together, I took one bite of Taylor’s Collard Greens and knew I had to wrangle the recipe out of her. Luckily, she was happy to oblige. After all, I wrangled her everyday when I was her Kindergarten Assistant. She’s kinda used to it. 🙂
These collards are as southern as you can imagine…with a little bit of Taylor’s twist. She likes them crunchy…so she doesn’t cook them as long as most southern cooks do. I’m gonna say they’re probably a little healthier that way, even though the bacon and butter surely make up the difference.
No matter what, they’re the best I’ve ever tasted. And, I’ve tasted lots of collards. So, if you’re cooking up a big southern meal, Taylor’s Collard Greens surely need to be on your table.Print
Taylor’s Collard Greens are the perfect side to your southern meals. They’re tender, yet crunchy…and oh, so yummy!
- 6 slices bacon (sliced crosswise into 1/2 inch pieces)
- 1 Tbsp. unsalted butter
- 1 onion, chopped
- 2 lb. bag of pre-shredded collard greens
- 32 oz. carton chicken stock
- 2 garlic cloves, minced
- 1 tsp. salt
- 1 tsp. pepper
- 1/3 cup apple cider vinegar
- dash or two of hot sauce (optional)
- In a large pot, cook bacon slices on medium heat until lightly browned. (don’t cook until crispy).
- Remove bacon from pot and drain on a plate lined with a paper towel. Set aside.
- Leave excess bacon fat in pot. Add butter and chopped onions.
- Saute’ butter and onions over medium low heat for 5 minutes, stirring occasionally.
- Gradually add collards. Stir, and let wilt for about 5 minutes by covering the pot. Uncover, then stir again.
- Turn up the heat to medium and add chicken stock. Bring collards to a boil.
- Add garlic, salt and pepper.
- Stir well and cook over medium low heat for at least 30 minutes until collards are tender, but still crisp.
- Continue to cook if collards are not done at this point. They should be crunchy, but not tough.
- When collards are tender, add bacon back to the pot, along with vinegar and hot sauce. Turn off heat and stir well.
- Allow collards to rest uncovered for 2 minutes before serving.
Young shredded collards cook faster than other types. If your collards need more time, cook for an additional 15 minutes, or until tender.
Serve with extra vinegar and hot sauce if desired!
- Category: Sides
- Method: Stovetop
- Cuisine: Southern
Keywords: collard greens, collards, southern, sides, onion, butter, garlic, bacon
See this recipe on Meal Plan Monday!