Here’s the final recipe for Farmer’s Market Week. Collard greens grow like weeds in the garden. Luckily they’re easy to cook up any day.
Collard Greens with Bacon
- 2 large bunches of collard greens
- 4 ounces thick-cut bacon, chopped
- 1 yellow onion, thinly sliced
- 6 cloves garlic, minced
- 2 cups chicken broth
- 1/4 cup apple cider vinegar
- 2 tbsp brown sugar
- Pinch red pepper flakes
- salt and pepper
- 1/4 cup freshly squeezed lemon juice
I’m going to use the electric pressure cooker for this.
Cut and trim the collard greens, removing the tough stems. Roughly chop the trimmed greens into 1/2-inch ribbons.
Cook the bacon on the saute setting, add the onion to the bacon grease, and cook until translucent before adding the garlic.
Add the collard greens to the pot, stir until coated in bacon drippings. Stir until softened and then add the chicken broth, vinegar, brown sugar, and red pepper flakes.
Cover and cook on high pressure for 12 minutes. Release pressure and toss well. If there is too much liquid, use the saute setting to reduce enough to lightly coat the greens.
Toss with salt, pepper, and lemon juice just before serving.