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Quick Collards
Collard greens are sliced thinly and cooked with bacon in olive oil, along with green pepper, onion and garlic. Sugar, baking soda and salt are also added.
Ingredients
- 2 Bushels of Fresh Collards (greens)
- 1/2 small-med Green Bell Pepper
- 1/2 small-med White Onion
- 1 tbs Minced Garlic
- 3 Slices of Bacon
- 1/8 cup olive oil
- 1 tbs salt
- 1 to 2 tbs sugar
- 1 tbs baking soda
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Method
Clean Collard by removing the longer portion of the stem; thoughly wash Collards with veggie brush and cool water. Roll leaves together; cut into 1/8- to 1/4-inch strips; set aside. Chop onions and bell peppers; set aside. Slice bacon crosswise in thirds. Heat Dutch oven on med-hi heat. Pour in olive oil; add bacon. Saute bacon about 3 minutes; add bell peppers, onions and minced garlic; continue to saute all ingredients until well cooked, about 3-5 min. Add sliced collards by the handful, stirring and coating with already sauteed ingredients until all collards fit in pot. As collards start to cook down add salt, stirring occasionally; and sugar; stir; add top to pot to allow steam to stay in pot. Add baking soda; stir; cover pot. Lower temp. to med-low, stirring occasionally. Collards should be tender and ready to eat about 30 minutes after last batch is added.
Notes: Slicing (chopping) Collards brings out the flavor. If you're a vegetarian omit the bacon.
Number of Servings: 8-12
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