I can’t believe it is already almost Thanksgiving. It is one of my favorite holidays because it is all about getting together with family and enjoying a great meal. Two of my favorite things in the world.
Like any couple, Sam and I both grew up with different traditions and dishes, but we have also started our own. Thankfully, we are blessed with amazing families who embrace each other’s traditions and are always open for trying something new! The newest addition to our wide array of side dishes the last few years has been collard greens and brussels sprouts, which have both been a huge hit! This particular recipe is great for anyone who isn’t use to cooking with collard greens or has a hard time convincing their family to try them (bacon makes everything yummy!). It also makes a great side dish to serve along ribs, fried chicken, or a roast. Enjoy!
Braised Collard Greens with Bacon and Onion
Recipe type: Side Dish
- 3 bunches collard greens, rinsed and dried, then roughly chopped
- 2 yellow onions, thinly sliced
- 5 garlic cloves, minced
- ½ pound of smoked bacon, sliced into 1 inch pieces
- 4 cups chicken stock
- 2 tablespoons olive oil
- Kosher salt, to taste
- Black pepper, to taste
- 1 tablespoon red pepper flakes, or more to taste
- Heat your stovetop to medium heat. Once hot, add your olive oil and let it heat up. Then, add your bacon and cook until all the bacon fat has rendered and the bacon is crisp. Once done, remove the bacon from the dutch oven and let the bacon drain on a paper towel lined plate. Reserve about 3 tablespoons of the bacon fat in the dutch oven for cooking the rest of the dish.
- Next, add your onion, garlic, some salt and pepper, and red pepper flakes to the dutch oven, and saute until the onions and garlic are golden brown, which takes about 10 minutes. Once the onions are ready, add the collard greens to the oven and cover for a minute or two so they have a chance to wilt. Once all the greens are wilted and mixed together with the onions and garlic, add your bacon back into the dutch oven. Cover the dutch oven and place into the oven for about 1.5-2 hours, checking periodically to see how the greens are cooking. Basically, you are letting the greens do all the work as they just braise at this point.
- Once the greens are tender, remove from the oven. You will notice that there is still a fair amount of liquid (which tastes awesome), so be sure to use a spoon or other utensil that allows you to serve a fair amount of greens with a nice amount of the liquid. Serve immediately with your main dish!