Collard Greens With Applewood-Smoked Bacon

Collard greens are high in vitamins K, C and A. A bit of smoked bacon and long simmering make them irresistible.

Servings: 2-4

Cook Time: 1 1/2 hour

Pair With: A fruit-forward red, try a Merlot.

Source: Recipe and photo courtesy Tama Takahashi, Touring & Tasting Food Editor


2 strips applewood-smoked bacon

1 large bunch collard greens

1 bay leaf

1/4 red wine

salt and pepper to taste


In a Dutch oven or heavy pot with a tight fitting lid, cook the bacon until crispy. Remove and let cool, then chop into 1/4" pieces. With a paper towel, remove half the bacon fat.

Chop the greens into 1/4" strips (including the stems) and sauté in the bacon fat, stirring to coat the greens with the fat and wilt the greens. Add enough water to cover the greens halfway (about 1 1/2 cups), stir in the bacon, wine and bay leaf.

Cover tightly and simmer for 1 1/2 hours, stirring occasionally to cook the greens evenly. You would like to end up with about 1/4" of liquid at the bottom of the pot--this is the "pot likker" which is delicious sopped up by corn bread. Add water, if needed to maintain this bit of liquid at the bottom, or uncover as the green simmer in the last 1/2 hour of cooking if the water is not evaporating enough. Remove bay leaf. Salt and pepper to taste--a good guide is to start with 1 tsp. of salt and 1/4 tsp. pepper, stir well, taste and add more if needed.


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Chef's Notes:

Serve these with the Moist Marinated Pork Chops from the Meat Entrees section. The liquid at the bottom of the pot of greens is the "pot likker" which is delicious sopped up with cornbread.