Southern-Style Collard Greens

While there a number of delicious ways to cook collard greens, in the South we prefer to cook them low and slow in a stockpot in bacon drippings with sweet onions, chopped ham and garlic. You can actually make them ahead since they reheat beautifully, plus they taste even better on the second or third day.

Recipe makes 10 to 12 servings

Whatcha Need:

• 12 hickory-smoked bacon slices, finely chopped
• 2 medium-size sweet onions, finely chopped
• 3/4 pound smoked ham, chopped
• 6 garlic cloves, finely chopped
• 3 containers (32-ounce each) chicken broth
• 3 one-pound bunches fresh collard greens, washed and trimmed
• 1/3 cup apple cider vinegar
• 1 Tablespoon sugar
• 1 teaspoon salt
• 3/4 teaspoon pepper

Whatcha Do:

Cook bacon in a 10-qt. stockpot over medium heat 10 to 12 minutes or until almost crisp. Add onion, and sauté 8 minutes; add ham and garlic, and sauté 1 minute. Stir in broth and remaining ingredients. Cook 2 hours or to desired degree of tenderness.

NOTES:

• Recipe courtesy: Southern Living
• Photo: Jim Franco
• Styling: Simon Andrews