Enjoy this delicious Fall recipe!
Classic Southern Collard Greens
2 bunches fresh collards
6 strips of bacon, diced
1 large onion, peeled and diced
1 teaspoon dried red pepper flakes
2 teaspoons salt
1 ham bone
- Remove the tougher, woody stalks from the collard leaves. Smaller stems are okay. Wash the leaves and cut them into half-inch-wide strips. You can roll them into cigars to speed this up.
- Put the bacon in a stock pot on high heat to render its grease, 3 or so minutes. Add the onion and cook until translucent but not brown, about 5 minutes more. Add the collards and cover with cool water. Add the red pepper, salt, and the ham bone.
- Bring to a boil for 3 minutes then reduce to simmer and cook for at least 2 hours. Taste for salt.
Our Seasons of Grace Garden Cookbook includes many more recipes inspired by what is grown in BEAM’s Grace Garden and are organized by growing season. Order yours today!