Naturally Gluten-Free Meals
Southern Style Collard Greens W/Bacon
Serves 4 people
INGREDIENTS
4-6 Slices Smoked Bacon, diced
1/2 Medium Onion, sliced
3 Garlic Cloves, diced
2 Bunches Collard Greens, de-stemmed, washed and chopped
1-2 Cup Chicken or Vegetable Broth
2 Tsp Brown Sugar
1 Tbl Apple Cider Vinegar
Pinch Red Pepper Flakes, (optional)
DIRECTIONS
Start by prepping the greens. Lay a few collards on top of another, fold them in half and slice out the stem. Next wash them really well, greens can hold a lot of grit. Fill a large bowl with cold water and submerge the greens. Swish them around for a moment, and then let them sit so all the dirt settles to the bottom. Lift the collards out of the water and place on a clean, dry kitchen cloth. Once the greens are a bit dry, roll several leaves together and slice into 1-inch strips until all have been sliced.
Next prepare the bacon. Use a rimmed baking sheet and set an oven-safe rack in the pan. Arrange the slices in a single layer on the rack. Place the pan in a cold oven and turn the temp to 400 F for about 17 to 20 minutes. Transfer the bacon to several layers of paper towel to drain and cool. Don’t discard the bacon grease. Once cooled, cut bacon pieces into squares.
Heat a large heavy bottomed pot over medium-low and add sliced onion along with some of the bacon grease. Cook until the onions soften, add the garlic and continue to cook until the onions begin to brown slightly, stirring to prevent burning.
Raise heat to medium and add some of the collard greens and 1 cup of the broth. Scrape up any browned bits on the bottom of the pan and let the greens cook down a bit until you can fit more in the pan. Add the chopped bacon and continue to add more greens until all are able to fit in the pan. Cook, stirring occasionally until the greens are completely wilted down and have changed color to a dark green, about 25 minutes. Don’t let the greens cook dry, add more broth if needed before the collards have cooked down.
Finally, add the sugar, apple cider vinegar, and red pepper flakes, if using, and continue to cook until most of the liquid has evaporated from the pan, about 5 more minutes. Transfer to a serving bowl and enjoy while still warm.
NOTE: Always read labels carefully
CarolAnne Le Blanc
Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com
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