Best 5 Sauteed Collards With Bacon Recipes

BRAISED COLLARD GREENS WITH BACON

Steps:

• Cut and trim the collard greens, removing the tough stems. Roughly chop the trimmed greens into 1/2-inch ribbons.
• Cook the bacon in a large skillet over medium heat until crispy, 8 to 10 minutes. Transfer to a plate with a slotted spoon to leave behind all of the delicious bacon fat to cook the collard greens in.
• Add the onions and red pepper flakes to the same skillet. Depending on the bacon you use, you may need more fat in the pan, so add the canola oil if needed. Saute until the onions are softened, fragrant and beginning to brown, 5 to 7 minutes. Add the garlic and sweat 30 seconds. Then add the collard greens, stirring constantly until softened. Pour in the chicken broth and wine and bring to a simmer. Reduce the heat to medium-low, cover and cook until the greens are tender, 30 to 35 minutes.
• Once the greens are tender, return the bacon to the pan, add the lemon juice and season with salt and pepper.

COLLARD GREENS WITH BACON

Steps:

• Place bacon in a heavy pot and cook over medium-high heat, turning occasionally, until fat begins to render, about 5 minutes. Drain off 1/2 of the bacon grease.
• Reduce heat to medium and add onion. Cook, stirring often, for about 5 minutes. Add garlic, red pepper flakes, salt, and pepper; cook and stir for 2 minutes.
• Increase heat to high and immediately pour in 3 cups water. Bring to a boil, stirring to scrape up browned bits from the bottom of the pot. Add chopped collard greens and 1 more cup of water. Bring back to a boil. Reduce heat and simmer until greens are tender, about 1 hour.

SPAGHETTI WITH SAUTEED COLLARDS AND BACON

Steps:

• Cook the bacon in a large, heavy skillet over medium heat until crisp, about 8 minutes. Transfer the bacon with a slotted spoon to a paper-towel-lined plate.
• Add the oil to the fat in the skillet and increase the heat to medium-high. Stir in the garlic and cook until very fragrant and golden, about 1 minute. Stir in the collards, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, turning with tongs, until the collards are tender and bright green, 3 to 4 minutes.
• Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Reserve 1 1/2 cups of the pasta cooking water, and then drain the pasta.
• Toss the spaghetti with the collards and some of the reserved pasta cooking water. Toss in the cheese and season with salt and pepper. Crumble the reserved bacon over the spaghetti and serve sprinkled with the red pepper flakes.

SAUTéED COLLARD GREENS WITH BACON

Steps:

• Wash collard greens, removing all grit. Remove and discard hard stems. Place greens in small piles; roll up. Cut crosswise into 1/2-inch-wide strips; set aside.
• Cook bacon in large skillet over medium heat until crisp; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
• Add onions to reserved drippings; cook 2 min., stirring constantly. Add 1/2 the collard greens; cook 1 min. or just until softened. Add remaining greens; cook 1 min., stirring frequently.
• Stir in dressing and water; simmer over medium-low heat, stirring frequently, 4 min. or until greens are tender. Remove from heat.
• Crumble bacon. Add to collard greens mixture along with HoneyRacha Sauce; mix lightly.

SAUTéED COLLARD GREENS WITH SLAB BACON

Steps:

• Cook bacon in a large wide pot over medium heat, stirring occasionally, until golden and crisp, about 15 minutes. Add onion, reduce heat to medium-low, and cook, stirring occasionally, until onion is softened and lightly golden, about 5 minutes. Add garlic and cook 1 minute.
• Add collard greens. Increase heat to high and cook, stirring occasionally, until just wilted, about 8 minutes. Add vinegar and cook, stirring frequently, until liquid is almost evaporated, 5-7 minutes. Stir in sugar and 6 cups water; bring to a boil, then reduce heat to low and simmer until collard greens are tender, about 1 hour. Transfer to a platter and season with salt.
• Do ahead
• Collard greens can be cooked 2 days ahead; cover and chill. Warm in a covered large wide pot with 1-2 Tbsp. water over medium heat, about 8-10 minutes, just before serving.