Each time, I wonder why we don’t make them more often, they’re so good! The combination of the bacon, onions, sweetened cider vinegar, and hot pepper sauce seems to neutralize the natural bitterness of the greens. Do you like collard greens? If so, what’s your favorite way of preparing them? Please let us know in the comments. Store collard greens, unwashed, in the crisper drawer in a zipper bag or sealed container for up to five days.
How to Trim and Clean Fresh Collard Greens
Collard greens can have dirt and grit hidden in the leaves. To clean them, place the leaves in a large bowl of cold water. Swish them around to loosen the dirt. Remove the leaves from the water and then discard the dirty water. Trim tough stems from the collard greens with a knife or scissors. Then, stack several leaves together, roll them up, and slice them diagonally into strips.
How Long to Cook Collard Greens
In the American South, chefs and home cooks tend to cook collard greens for a long time until they are fully wilted. And the tougher the leaves, the longer they need to cook. However, many culinary traditions use collard greens, preparing them in a variety of ways, sometimes cooking them very quickly. For this recipe, we’re using the Southern tradition of cooking until wilted.
How to Store and Reheat Collard Greens
Refrigerator: Store in an airtight container for three to five days. Reheat on the stovetop over medium-low until they’re heated through. Freezer: Store cooked collard greens in a freezer-safe zipper bag or container for up to 12 months. Defrost overnight in the refrigerator. Reheat on the stovetop over medium-low until they’re heated through.
More Recipes With Fresh Greens to Make
Sauteed Greens With Pine Nuts and Raisins Crispy Curried Chicken Thighs With Wilted Greens Scrambled Eggs With Kale and Mozzarella Easy Sauteed Spinach Sauteed Chard With Parsnip
Adapted from a recipe by Chef Donald Link of Herbsaint and Cochon in New Orleans. Add the onion and cook until it’s softened and just starting to brown. Season to taste with additional vinegar and hot sauce. Serve with some of the juices from the pan.
