Southern Collard Greens with Bone Broth
Leafy greens are one of the most nutritious foods on the planet, and most of us could do with a little more of them in our diets, are we right? One of the tricks to eating more greens is to cook a big batch of them with mouthwatering ingredients and flavors. Enter a classic soul food dish: southern collard greens.
Cooked to tender perfection with bacon, garlic, onions, and chicken bone broth, then finished with a dash of spice—these collard greens have all of the best flavors of southern-style cooking. For a real southern treat, serve with a piece of cornbread or a biscuit on the side to soak up the leftover bone broth and cooking juice. Heaven!
How to Clean Collard Greens
To wash collard greens, simply fill your sink halfway with water and a little bit of vinegar. Separate the leaves and rinse them thoroughly, swishing them from side to side and up and down (they tend to float).
Allow your collard greens to soak in the water and vinegar for a few minutes, then drain and rinse with cold water.
How to Cut Collard Greens
For this southern collard greens recipe, you’re going to first remove the stems and then chop the collards into roughly one-inch pieces. Some southern collard greens recipes recommend removing the spine in the center, but it is not a required step for this recipe.
Southern Collard Greens with Bone Broth
These southern collard greens are juicy, flavorful, and delicious. Cooked to tender perfection with bone broth, southern-style comfort food just got healthier.
Ingredients
- 4 slices bacon cut into 1/4-inch pieces
- 1 medium sweet onion diced
- Kosher salt
- 3 garlic cloves minced
- 3 cups Kettle & Fire Chicken Bone Broth
- 6 bunches fresh collard greens stemmed and roughly chopped (about 2 pounds)
- Freshly ground black pepper
Instructions
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Adjust an oven rack to lower-middle position and heat the oven to 350°F.
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Cook bacon in a large dutch oven over medium-high heat for about 2 minutes until the fat starts to render.
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Stir in onions and a pinch of salt. Cook until the onions are softened, about 5-7 minutes. Add garlic and stir for 30 seconds.
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Add bone broth and bring to a simmer. Add the greens, a handful at a time, until wilted.
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Cover and place the pot in the oven. Cook for 45 minutes or until the greens are tender. Remove from oven. Season with more salt and black pepper. Serve with hot sauce.
Recipe Notes
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The leftover cooking liquid can be used to cook another batch of collard greens. Or dip your cornbread or biscuit in the flavorful cooking liquid.
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If you don’t have a dutch oven, use a heavy-duty roasting pan that is stovetop safe and follow the instructions. When ready to bake, cover with aluminum foil.
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This recipe can also be made on the stovetop using a large stock pot. Follow the instructions from step 1 to step 4. Cover and cook over medium heat for 45 minutes to an hour or until the collard greens reach your desired tenderness.
About the Author
Sharon Chen is the founder and creator behind StreetSmart Kitchen, a recipe website that helps busy professionals to prepare healthy meals in less time they ever thought possible. Download her Top 18 One-Dish Meals Cookbook for free here: http://bit.ly/SSK-Free-Cookbook
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