Collard Greens



Collard Greens

3 strips bacon, preferably apple wood-smoked, minced

2 tablespoons butter

1 cup minced Spanish onion

1 teaspoon minced garlic

1 teaspoon mustard seeds

6 cups collard greens, washed, and spun dry (about 1-2 bunches) ¾ cup chicken stock or broth

1 tablespoon balsamic vinegar

1 tablespoon light brown sugar

Salt and Pepper


Cook the bacon in a large, heavy-bottomed skillet over medium-high heat, stirring occasionally, until the fat is rendered and the bacon is crispy, about 5 minutes.

Add the butter to the pan and melt it.  Add the onions, garlic, and mustard seeds.  Cook, stirring constantly, until the onions are softened but not browned, about 4 minutes.

Lower the heat to medium and stir in the collard greens.  Cook, stirring occasionally, for 2-3 minutes.  Pour in the stock, vinegar, and brown sugar and cook, stirring frequently, until the greens are tender and the liquid is absorbed, about 8 minutes. Season with salt and pepper, and serve.