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Stewed Collard Greens

August 16, 2010

 I have eaten collard greens before but I’ve never cooked them and I honestly don’t have an answer as to why I’ve never made them.  I don’t have an aversion to them and I’m not intimidated by them so the only reason I can think of as to why I haven’t cooked them is because I tend to become a creature of habit and make the same vegetables all the time.  No wonder I feel like I’m in a cooking rut from time to time!  I finally decided to break out of my routine that I so easily fell into and make a new dish using a new ingredient. 

I’m so glad I came across this recipe, it was so good and a great way to balance out the richness from the catfish and hushpuppies.  The flavor of the greens was earthy but creamy because of the butter and the bacon gave it that saltiness and crunch and the sweetness of the onion topped it off, these were delicious.  The greens were so easy to prepare and took no time at all to cook down.  They really are an easy way to incorporate a “different” and healthy side dish into your meal plan.  I really enjoyed these and I can’t wait to make more recipes using all different types of greens! 

Stewed Collard Greens

Ingredients:

8 Strips bacon, cut into 1/2 inch pieces

1 Medium Vidalia onion, halved and thinly sliced

1 Stick butter (I used 1/2 a stick)

2 Cups water

2 Pounds collard greens, rinsed and drained, with stems removed, cut leaves into 1/2 inch strips

Salt

Hot Sauce

Directions:

Cook the bacon in a large skillet over medium-high heat until crisp, about 5 minutes. 

Add the onion and butter and cook until the onion becomes translucent and tender. 

Add the water and simmer for about 10 minutes.  Once the water comes to a simmer add the greens and cook until soft, about 20 minutes.  Season with salt and hot sauce and then transfer to a serving dish. 

Here’s a tip:

To easily cut your green into 1/2 inch strips; stack the leaves on top of one another and then roll up.  Hold the roll of leaves tightly and then slice into strips with a sharp knife. 

Recipe Source: Paula Deen, Food Network

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