Collard greens seem to be something people love, or they don’t. Being in the South for so long, they have become a staple. Some prefer them sticky sweet, while others choose a lighter style.
This recipe will be the latter as I always steer towards healthier options when given a choice.
I did use bacon sparingly, just a couple slices to give it a good smoky flavor, but you could use a ham hock or even turkey leg if desired.
Or go vegan and throw a can of beans in the recipe instead. Collards cook down to almost nothing, so I grab a huge bunch of them (a fist full if holding them by the stalk).
They tend to be quite bitter to the taste, so people assume a lot of sugar is needed. The complete opposite has been my experience.
Cooking them with a bit of vinegar and adding some lemon will cut the bitterness so you do not have to use too much sweetener.
The key is a dash of tamari and chili pepper flakes. Serve with siracha if you dare.
- cut ribs out of center of each leaf, stack and slice into ribbons (see picture) rinse afterwards
- after draining place in crock pot or slow cooker of your choice, turn on low if cooking all day
- add 1/8 cup ACV
- 1 cup chicken or vegee stock
- 3-4 cloves chopped garlic
- 1 minced shallot
- 2 pieces of uncooked bacon roughly chopped
- Dash or two of tamari
- s/p to taste
- 1 tbsp honey, maple syrup, brown sugar or cane sugar (any will work)
- Stir a couple of times throughout the day, add lemon if too bitter or just serve with wedges
- Hint: I often add a bit of nutmeg for an extra added zing, just a dash or two as it can overpower
Y’all enjoy now.
