Long-Cooked Collards with Cane Syrup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Try this hearty side with Memphis-style barbecue. Cane syrup is a common Southern sweetener used in everything from cookies to vegetables. If you can't find it, use its close cousin, molasses, or honey. Pepper vinegar offsets the syrup's sweetness. Ingredients:
2 cups chopped onion |
2 garlic cloves, minced |
1 bacon slice, chopped |
4 cups water |
4 cups fat-free, less-sodium chicken broth |
1/4 cup cider vinegar |
2 tablespoons cane syrup |
1 1/2 teaspoons coarsely ground black pepper |
1/4 teaspoon salt |
2 1/2 pounds packaged prewashed torn collard greens |
hot pepper vinegar (optional) |
Directions:
1. Cook onion, garlic, and chopped bacon in a large Dutch oven over medium-high heat 6 minutes or until tender. Add 4 cups water and next 5 ingredients (through salt); bring to a boil. Gradually add greens. Cover, reduce heat, and simmer 45 minutes, stirring occasionally. Uncover; cook 1 hour or until very tender. Serve with pepper vinegar, if desired.
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