Sautéed Collard Greens is a traditional American recipe (from the American South) for a classic accompaniment of collard greens and bacon in a chicken stock and rice wine base. The full recipe is presented here and I hope you enjoy this classic American version of: Sautéed Collard Greens.
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Ingredients:
4 thick-sliced rashers of bacon, chopped
1/2 medium onion, chopped
3 garlic cloves, minced
1/2 tsp crushed chilli flakes
500g collard greens, chopped
250ml chicken stock
3 tbsp rice wine vinegar
1 tsp salt
1/2 tsp freshly-ground black pepper
Method:
Trim the thick stems from collard greens. Stack several leaves together then roll up tightly and slice into 2cm wide strips; set aside.
In a very large heavy-based frying pan or skillet, cook the bacon over medium-low heat until crisp. Using a slotted spoon, remove to paper towels; drain the pan, reserving 3-4 tablespoons of the drippings.
Add the onion, garlic and chilli flakes to pan, cook until onions are tender (about 3-4 minutes). Gradually add the prepared collard greens to the skillet, adding more once the previous batch has wilted. Once all greens are wilted, add chicken the stock, vinegar, salt and pepper. Cook, uncovered, until the greens are very wilted and tender, and the liquid is absorbed.
Top with the reserved cooked bacon. Serve accompanied by golden cornbread for extra luck. Traditionally this is served accompanied by a ham hock and hot sauce.
