2 teaspoons olive oil
6 slices thick-cut bacon, chopped
2 large cloves garlic, minced
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons cider vinegar mixed into 2 cups water
5 bunches collard greens, about 5 pounds total weight, stemmed and carefully washed
Tabasco or other hot-pepper sauce, optional
DIRECTIONS
In a large stockpot over medium heat, warm the olive oil. Add the bacon and fry, stirring constantly, until cooked through but not crisp, 3-4 minutes. Remove the pot from the heat and, using a slotted spoon, transfer the bacon to a dish. Set aside. Pour off all but 2 tablespoons of the drippings from the pot.
Return the stockpot to medium heat. Add the garlic, salt and black and cayenne peppers and sauté for 1 minute. Carefully pour in the vinegar-water mixture, stirring until blended. Return the bacon to the pot and boil for 1-2 minutes.
Reduce the heat to medium-low and add the greens. (Do not worry if the pan is very full; the greens will cook down.) Cover and simmer for 10 minutes, then remove the lid and stir well. Add a few drops of Tabasco, if desired, re-cover and reduce the heat to very low. Simmer, stirring occasionally and adding a little water if needed to keep the greens damp, until the greens are tender, about 1 1/2 hours.
- Follow RecipesDream
- Follow @us
