The trick to tough, leafy greens like collards is that there's no trick at all. Imparting flavor and breaking down their tough structure is as easy as bacon, onions, and chicken stock, and Justin Simoneaux of San Francisco's Boxing Room shows us how in this recipe. It's perfect for any weeknight meal or special occasions and holidays like Thanksgiving.
- 1 Cup thick-sliced bacon, diced
- 4 Cups sliced yellow onion
- 4 Tablespoons minced garlic
- 3 bunches collard greens, cleaned and stemmed
- 1 Cup chicken stock
Heat a 6-quart pot, preferably cast-iron, on medium heat and add the bacon; cook until bacon has started to crisp, about 5 minutes.
Lower the heat and add in the onions and cook slowly for 10-15 minutes or until the onions are soft.
Add in the garlic and cook for 5 minutes.
Add the collard greens and a ¼ of the chicken stock cover and let simmer check every 5-10 minutes and add the chicken stock if needed.
Let simmer for 30-45 minutes or until the greens are very soft. Season with salt and pepper.