5 slices thick bacon, cut-up
2 cups chopped onion
1/2 cup chopped celery
1 tbsp bottled minced garlic
1 can (14-oz) chicken broth
3 pkgs (16-oz each) frozen chopped collard greens
2 tsp seasoned salt
1/2 tsp freshly ground black pepper
In a Dutch oven, cook the bacon pieces over medium-high heat until crisp - 8 to 10 minutes; remove bacon with a slotted spoon and drain thoroughly on paper towels. Leave drippings in the pan.
Saute the onion and celery in the hot drippings until crisp tender. Add the garlic, broth, greens, salt, and pepper. Place lid on Dutch oven and cook over low heat for about 25 minutes or until the greens are wilted and tender.
Before serving stir the bacon into the greens.
Yield: 12-15 servings
1/2 cup chopped celery
1 tbsp bottled minced garlic
1 can (14-oz) chicken broth
3 pkgs (16-oz each) frozen chopped collard greens
2 tsp seasoned salt
1/2 tsp freshly ground black pepper
In a Dutch oven, cook the bacon pieces over medium-high heat until crisp - 8 to 10 minutes; remove bacon with a slotted spoon and drain thoroughly on paper towels. Leave drippings in the pan.
Saute the onion and celery in the hot drippings until crisp tender. Add the garlic, broth, greens, salt, and pepper. Place lid on Dutch oven and cook over low heat for about 25 minutes or until the greens are wilted and tender.
Before serving stir the bacon into the greens.
Yield: 12-15 servings
I got this recipe from Southern Living many years ago.
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