Collard Greens with Red Onions and Bacon

Not only is this Kwanzaa side dish delicious, it’s healthy too, being an excellent source of vitamins A and C, as well as iron and calcium.

What You’ll Need

  • 1/2 pound of sliced bacon, cut crosswise into fourths
  • 3 medium red onions, chopped coarsely (about 3 cups)
  • 1 1/4 cups of chicken broth
  • 1/4 cup of cider vinegar
  • 2 tablespoons of firmly packed dark brown sugar, or to taste
  • 1/2 teaspoon dried hot red pepper flakes, or to taste 4 pounds collard greens (preferably small leaves), coarse stems and ribs discarded and leaves and thin stems washed well, drained, and chopped coarsely

In a deep heavy kettle cook bacon in 2 batches over moderate heat until crisp. Transfer to paper towels to drain. Pour off all but about 3 tablespoons of drippings. Cook onions in remaining dripping using a kettle; stir occasionally, until onions are slightly browned and softened. Transfer onions with a slotted spoon to a bowl.

Add broth, vinegar, brown sugar, red pepper flakes, and about half of bacon to a kettle, stirring until sugar is dissolved. Add about half of collards, tossing until wilted slightly. Add remaining collards, tossing until combined. Simmer collards, covered, for 30 minutes. Stir in onions and simmer, covered, for 30 minutes more, or until collards are very tender.

Serve collards topped with remaining bacon.

Serves 8. Source: