Description
Easy and nutritious southern collard greens with bacon and bone broth slow cooked in the oven or on the stove.
Ingredients
Scale
- 4 slices bacon, cut into 1/4-inch pieces
- 1 medium sweet onion, diced
- kosher salt
- 3 garlic cloves, minced
- 6 cups Kettle & Fire Chicken Bone Broth
- 2 bunches fresh collard greens, stemmed and roughly chopped (about 2 pounds)
- Freshly ground black pepper
Instructions
- Adjust an oven rack to lower-middle position and heat the oven to 350°F.
- Cook bacon in a large Dutch oven over medium-high heat for about 2 minutes until the fat starts to render.
- Stir in onions and a pinch of salt. Cook until the onions are softened, about 5-7 minutes. Add garlic and stir for 30 seconds.
- Add bone broth and bring to a simmer. Add the greens, a handful at a time, until wilted.
- Cover and place the pot in the oven. Cook for 45 minutes or until the greens are tender.
- Remove from oven. Season with more salt and black pepper. Serve with hot sauce.
Notes
- The leftover cooking liquid can be used to cook another batch of collard greens. Or dip your cornbread or biscuit in the flavorful cooking liquid.
- If you don’t have a dutch oven, use a heavy-duty roasting pan that is stovetop safe and follow the instructions. When ready to bake, cover with aluminum foil.
- This recipe can also be made on the stovetop using a large stock pot. Follow the instructions from step 1 to step 4. Cover and cook over medium heat for 45 minutes to an hour or until the collard greens reach your desired tenderness.
Nutrition
- Serving Size: 1
- Calories: 101
- Sugar: 1.2g
- Sodium: 443.4mg
- Fat: 6.2g
- Saturated Fat: 1.9g
- Carbohydrates: 4.9g
- Fiber: 2.2g
- Protein: 7.2g
- Cholesterol: 12mg