Bacon, a delightfully tasting meat when done right – and this recipe makes it done right!
4 strips thick-cut bacon, diced
½ cup (1 stick) unsalted butter
2 cups chicken or beef bone broth
1 cup finely chopped onions
1 bay leaf
1.4kg/3 pounds (2 small bunches) collard greens
½ cup heavy cream
2 cloves garlic, smashed to a paste
1 tbsp coconut vinegar or apple cider vinegar
¾ tsp fine sea salt
½ tsp ground black pepper
- Cook the diced bacon in a large saucepan over medium heat until slightly crisp, about 5 minutes. Place the bacon and drippings in a separate bowl and set aside.
- In the same saucepan, melt the butter over high heat for about 5 minutes, whisking constantly. The butter will begin to foam and sizzle. Keep an eye out for brown (but not black!) flecks and reduce the heat if they appear.
While whisking, slowly drizzle in the broth, followed by the onions and bay leaf. Bring to a boil and cook for 5 minutes.
(Note: If using coconut oil instead of butter, combine the oil, broth, onions, and bay leaf in a saucepan and bring to a boil for 5 minutes.)
- Meanwhile, prepare the collards as follows: Ribs and stems should be removed and discarded. Chop the collard leaves coarsely.
- In a mixing bowl, combine the greens, cream, garlic, vinegar, salt, and pepper. Boil the greens for 10 minutes, or until they are tender. Serve with the reserved bacon and drippings.
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat for a few minutes over medium heat, or until warmed through.
8 servings per container
- % Daily Value *
- Total Fat
- Saturated Fat 0.8g 4%
- Sodium 528mg 22%
- Total Carbohydrate
- Sugars 12.4g
- Protein 8.7g 18%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.