Braised collard greens with bacon

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The secrets: Bacon grease; start saving up.


  • 1 to 2 bunches fresh greens (collard, mustard, turnip, kale, etc.)
  • 4 strips of bacon
  • 2 tbsp. bacon grease (additional)
  • 1 medium white onion, diced
  • salt  

Fry bacon in large skillet until crispy. Remove and chop roughly. Add additional bacon grease (you should store this stuff in a glass jar in your fridge as you cook bacon) and onion into skillet; you’ll need about 4 to 5 tablespoons total. Cook over medium heat until onion is translucent.

Chiffonade greens into 1 1/2-inch strips. Add as much as possible to skillet with bacon and wilt over medium heat. Keep adding greens until they’re all in the skillet and they’re all coated with drippings. Reduce heat to low and cook greens covered for up to an hour or until tender. Add salt to taste. Serves 4.


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