1/1 Photo of Burn Your Mouth Collard Greens
Brian Damage's Note:
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.
My Private Note
Units: US | Metric
- 1Remove bacon from packages and without separating slices, cut bacon crosswise into 1-1/2 inch wide strips.
- 2Fry in large (8 - 12 qt) stock pot over medium heat, breaking up pieces until browned but not crispy.
- 3Spoon out excess bacon grease if desired. Let your conscience be your guide as to how much fat to leave in the pot.
- 4Add garlic, stir and let simmer for a couple of minutes.
- 5Add onion and crushed red pepper and continue to simmer for approximately 10 minutes.
- 6Cover and reduce heat to a very low simmer and prepare the collard greens as follows:.
- 7Discard any greens that are excesssively yellow, wilted or otherwise unattractive. Cut stems from greens by folding leaves in half and slicing along the stem.
- 8Triple 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.
- 9Shake 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.).
- 10Increase 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.
- 11Once 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.
- 12Add hot sauce and salt to taste.
- 13Cover and reduce heat to medium-low.
- 14Simmer very slowly, covered, for at least one hour, but as long as 2 to 3 hours is preferable.
- 15Stir 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.
- 16This recipe goes very well with Dawn's <a href="/79857">Southern Pride Sweet Cornbread</a>.
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Nutritional Facts for Burn Your Mouth Collard Greens
Serving Size: 1 (429 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 596.2
- Calories from Fat 470
- Total Fat 52.3 g
- Saturated Fat 17.2 g
- Cholesterol 77.1 mg
- Sodium 1414.0 mg
- Total Carbohydrate 11.7 g
- Dietary Fiber 4.5 g
- Sugars 2.1 g
- Protein 18.9 g