Braised collard greens
This recipe is easy and delicious. You can substitute Swiss chard or rainbow chard for the collard greens, depending on the season and your preference.
Executive Chef Justin Simoneaux Boxing Room
, San Francisco
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1 cup diced thick-sliced bacon
4 cups sliced yellow onions
2 tbsp. minced garlic
3 bunches collard greens, cleaned and stemmed (or substitute Swiss chard)
1 cup chicken stock
Salt and pepper, to taste
Heat a 6-quart pot, preferably cast iron, on medium heat and add bacon; cook until bacon has started to crisp. Lower heat, add onions and cook slowly for 10 to 15 minutes or until onions are soft. Add garlic and cook for 5 minutes. Add collard greens and a quarter of the chicken stock. Cover and let simmer, checking every 5 to 10 minutes and adding stock if needed. Let simmer for 30 to 45 minutes or until greens are very soft. Season with salt and pepper.
Serves 4 to 6