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, shredded collards