While I grew up in the south, I didn’t fully realize the deliciousness of slow cooked collard greens until I moved out of the area. So I figured out a recipe that reminds me of southern collards–they’re tangy, sweet, salty, and incredibly tender.
2 pounds collard greens
3 ounces bacon, chopped
1 small onion, thinly sliced
2 Tablespoons brown sugar
1/4 cup cider vinegar
1/2 cup water or stock
Stem and clean the greens. First, pull the greens off the stems. Discard stems. Fill the sink with water and toss all of the greens in. Stir it all up and then walk away for awhile to allow all of the sand to settle to the bottom. Skim the greens off the top and dry. Chop into 1-2 inch pieces.
Saute bacon in a heavy bottomed pot, like a cast-iron enameled Dutch oven, until brown. Add onion, saute until tender, 3-5 minutes. Add collards, sugar, vinegar and water. Cover and simmer over low heat for 1 – 1 1/2 hours. Alternatively, place in a slow cooker and cook on low for 6-8 hours.