Our weekly sale from March 28th – April 3rd celebrates Southern cuisine and we think you’ll love this collard recipe that comes from one of our resident Southern transplants. Karin suggests that you make a big, hearty pot and don’t forget to dunk your cornbread in the pot liquor (collard broth). It’s quite the Southern delicacy.
Cook bacon in a stock pot over medium-high heat until crisp. Add onions and cook until translucent. Add the remaining ingredients and bring to a boil. Cover, reduce heat to a low simmer and cook for one hour. Serve in bowls with plenty of broth. If you wish, garnish with homemade onion rings or Lars brand crisp onions.