These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Collard Greens With Bacon
From Duette, FL
<p>This is a classic recipe for collard greens, where they’re braised with bacon and onion and brightened with a splash of cider vinegar. For maximum flavor and tenderness, cook the greens a few hours in advance, store in the refrigerator, and reheat them just before serving.</p>Source: marthastewart.com (Entered by Betty Fasig)
Step by Step Instructions
- Working in batches, stack greens; cut crosswise into 2-inch-thick strips. Gather strips; cut crosswise into 2-inch pieces. Transfer to a large bowl of cold water; swish to remove grit. Transfer greens to a colander using a slotted spoon; let drain. Repeat until greens are free of grit.
- 2. Heat oil in a very large skillet over medium-high heat. Add onion and bacon; cook until onions are translucent, about 4 minutes. Add greens; cook, stirring, until greens begin to wilt and are reduced in volume.
- 3. Raise heat to high; add vinegar. Cook, scraping up brown bits from bottom of skillet, until vinegar has evaporated, about 1 minute
- Add stock; reduce heat. Simmer, covered, until greens are just tender, 12 to 14 minutes. If making ahead, refrigerate, covered; reheat over low heat.
Back to Recipe Listings
Click here to go back to the recipe listings