Short-Cut Collard Greens (Ellie Krieger) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
1 1/4 pounds collard greens |
1 tablespoon water |
2 slices canadian bacon |
1 tablespoon olive oil |
1 small onion, chopped |
1 tablespoon cider vinegar |
1 tablespoon maple syrup |
1/8 teaspoon hot red pepper flakes |
3/4 cup low-sodium chicken broth |
salt |
Directions:
1. Remove the stems and center ribs from the collard greens and discard. Cut the leaves into 1/2-inch strips. Place the greens into a large, microwave-safe bowl with the water and cover tightly. Microwave on high for 5 minutes.
2. In the meantime, preheat a large skillet and cook the bacon for 2 minutes on each side. Remove the bacon from the pan, chop, and set aside. Add the oil and onion to the pan and cook until onions have softened, about 2 minutes. Add the collard greens and stir in the vinegar, maple syrup, red pepper flakes, and broth. Bring to a simmer and cook, covered, for 30 minutes. Add the chopped bacon to the pan, and season with salt.
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