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Quick Southern-Style Collard Greens

Serves 6 to 8

Traditional southern collards are made with fresh collard greens that are simmered with salt pork or ham hocks for a very long time, 1 to 1-1/2 hours, depending on the meat. In this recipe, I use frozen greens and bacon, which require less preparation and cooking time, making it an easy and delicious side dish for a busy weeknight. The recipe can be made in any amount desired. When time permits, you can easily alter the recipe and use fresh collard greens. You will need about 4 bunches of collards. Discard the stems, clean the leaves thoroughly, cut into small pieces and cook until the greens and any meat used are tender.

Ingredients

  • 2 slices bacon, cut into small pieces (see notes below)
  • 2 packages (about 16-ounces each) frozen collard greens
  • 1 cup water
  • Salt and pepper to taste
  • Dash of hot sauce (optional, see notes below)

Cook bacon in a medium saucepan over medium heat until lightly browned. Add the greens and water; cook according to package directions until tender, about 25 minutes. Drain excess water. Add salt, pepper and optional hot sauce. Cook and toss until everything is combined.

Notes: For a vegetarian version, omit the bacon and add butter for flavor after draining the cooked greens. Use as much hot sauce as desired while cooking, or just pass it separately for those who like it spicy.

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