Collard Recipes

1. Brazilian Collards

Ingredients

• 1/2 pound peppered bacon, diced
• 1 onion, chopped
• 2 pounds collard greens - rinsed, stemmed and torn into 3x6 inch pieces
• 1 cup chicken stock
• 1 teaspoon cayenne pepper
• 2 tablespoons red wine vinegar

Directions

1. Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes.
2. Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes.
3. Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2.

2. Southern Collards

Ingredients

• 2 large potatoes, peeled and cubed
• 3 bunches collard greens - rinsed, stemmed and thinly sliced
• 4 slices bacon
• 1/2 onion, diced
• 1/2 cup red wine vinegar

Directions

1. Place potatoes in a large pot with enough water to cover. Bring to a boil over medium heat. Before the potatoes are finished, add the collards to the pot.
2. Place bacon in a deep skillet over medium-high heat. Cook until evenly browned, about 10 minutes. Remove bacon to paper towels to drain, and saute the onion in bacon grease until tender. Drain onions of grease, and add to the greens. Crumble in the bacon, and stir in the wine vinegar. Simmer over low heat until greens are tender, about 1 hour.