- 1 tablespoon olive oil
- 3 slices bacon
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 cups chicken broth
- 1 pinch red pepper flakes
- 1 pound fresh collard greens, cut into 2-inch pieces
- Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
- Pour in chicken broth, and season with salt, pepper, and red pepper flakes (I skipped s&p. In my opinion, chicken broth is flavorful enough). Reduce heat to low, cover, and simmer for 45 minutes (umm...mine took like 10 mins. Keep an eye on it), or until greens are tender.
Now if only I had made something else to eat it with...oops...
Update: I threw the leftovers in a skillet and cracked a couple eggs over the top. Mixed it all up to make a collard green omlette (sp?) thing...oh man. SUPER good.