Post by Jody on Apr 10, 2018 18:14:54 GMT -8
INGREDIENTS
2 pounds collard greens
4 thick-sliced bacon strips, chopped
1 cup chopped sweet onion
5 cups reduced-sodium chicken broth
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 tablespoon black pepper
1/4 teaspoon crushed red pepper flakes
1 lemon sliced in rings
2 tablespoons vinegar
DIRECTIONS
Trim thick stems from collard greens; coarsely chop leaves.
In a Dutch oven, saute bacon for 3 minutes. Add onion; cook 8-9 minutes longer or until onion is tender and bacon is crisp.
Add greens; cook just until wilted.
Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until greens are tender.
2 pounds collard greens
4 thick-sliced bacon strips, chopped
1 cup chopped sweet onion
5 cups reduced-sodium chicken broth
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 tablespoon black pepper
1/4 teaspoon crushed red pepper flakes
1 lemon sliced in rings
2 tablespoons vinegar
DIRECTIONS
Trim thick stems from collard greens; coarsely chop leaves.
In a Dutch oven, saute bacon for 3 minutes. Add onion; cook 8-9 minutes longer or until onion is tender and bacon is crisp.
Add greens; cook just until wilted.
Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until greens are tender.