becky’s collard greens

becky’s not a real person, but these collards are the realest thing i’ve made in a long time.


3 bunches of collards

one onion, finely diced

one strip bacon, cut into chunks

3 cloves garlic, crushed

1 tbs honey

1 tbs agave

2 tbs apple cider vinegar

1/3 cup chicken stock

1/2 tsp paprika

1/2 tsp red pepper flakes

1/2 tsp black pepper

1 tsp salt


steam or blanch the collards in boiling water. when cool enough to handle cut them halfway down the middle lengthwise, then finely chop.

in a large pot saute the onion until clear in 3 T olive oil. add garlic, paprika, red pepper flakes and black pepper and the strip of bacon. after 2 or 3 minutes, when everything’s sizzling, add the collards, sprinkle with salt, and mix well. cover and cook on medium heat for 15 minutes, stirring occasionally. after 15 minutes, uncover, and stir well.  add the chicken stock, honey, agave, and ACV, and stir well, cover and cook for 10 minutes. taste the greens to see if you need to add more vinegar or salt or pepper to your liking, turn heat to low, and let cook uncovered for 10 more minutes. if you want them more tender, cover them and cook in 10 min intervals on medium heat.


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