The name comes from the fact that these collards are so good, you won't want to let them cool off before digging in. Collards are insanely nutritious, and although this recipe calls for bacon, any smoked pork or turkey products you happen to have available will do nicely. I get the best results with regular old bacon though. Many folks who say they didn't care for collard greens have been converted by this recipe, including my own 14-yr old.
- Remove bacon from packages and without separating slices, cut bacon crosswise into 1-1/2 inch wide strips.
- Fry in large (8 - 12 qt) stock pot over medium heat, breaking up pieces until browned but not crispy.
- Spoon out excess bacon grease if desired. Let your conscience be your guide as to how much fat to leave in the pot.
- Add garlic, stir and let simmer for a couple of minutes.
- Add onion and crushed red pepper and continue to simmer for approximately 10 minutes.
- Cover and reduce heat to a very low simmer and prepare the collard greens as follows:.
- Discard any greens that are excesssively yellow, wilted or otherwise unattractive. Cut stems from greens by folding leaves in half and slicing along the stem.
- Triple rinse greens in sink. Use 1 cup vinegar and several tablespoons of salt in first rinse to remove grit. Check bottom of sink after 3rd rinse - it should be relatively free of sand and grit - if not, keep rinsing.
- Shake off excess water, stack greens on cutting board in layers and roll into a cylindrical shape. Cut slices across cylinder approximately 1/2" wide. (Purists would insist on tearing the greens into bite-sized pieces rather than cutting.).
- Increase heat to medium. Slowly add greens to pot, stirring as you go. It will take some work to get them all in the pot, but they will wilt down as you go.
- Once all of the greens have been added, add the 2 cans of chicken broth to the pot, stir well and bring mixture to a fast simmer.
- Add hot sauce and salt to taste.
- Cover and reduce heat to medium-low.
- Simmer very slowly, covered, for at least one hour, but as long as 2 to 3 hours is preferable.
- Stir in 2 Tbsp vinegar just before serving. note: some folks like to add a little sugar at the table. Some like a little extra hot sauce. To each his own.
- This recipe goes very well with Dawn's <a href="/79857">Southern Pride Sweet Cornbread</a>.
This is an excellent recipe. I'm a first time cook of collard greens and I must say they were on point!
De-lish! I added some diced turnips too!