Southern-Style Collard Greens
Warm your soul with collard greens. This recipe comes from a staffer who grew up in the deep south with fond memories of devouring large bowls of collard greens, then sopping up the pot liquor with freshly baked cornbread. She insists it’s the ultimate comfort food! And if you like things spicy, don’t hesitate to add a generous dash of hot sauce.
Coarsely chop the collard greens, removing the stems. Cook bacon in a large stockpot over medium-high heat until crisp. Remove bacon and set aside. Add remaining ingredients to the pot with the bacon drippings, cover with water (about 8 cups) and bring to a boil. Reduce heat to low and simmer for one hour. Serve in bowls with broth and topped with crumbled bacon. Serve with fresh cornbread for dunking into the pot liquor (collard broth).