Collard Greens
By Chef Ted Lahey of Table and Main, a Southern Tavern in Roswell. Georgia
Ingredients
1 pound bacon
½ pound yellow onion, chopped
1 ounce garlic, minced
1 teaspoon black pepper
1 teaspoon red pepper flakes
2 tablespoons salt
6 pounds collards, chopped
¼ cup brown sugar
¼ cup cider vinegar
2 cups ham broth*
Directions
- Cook bacon until frothy. Add onion and garlic and cook until translucent.
- Add spices, collards, sugar, and liquid. Bring to a boil. Reduce heat and cook covered until tender (about two hours).
*To make ham broth, simmer water with a ham bone for two to three hours, then refrigerate and skim off fat. Or use whatever ham broth recipe suits your fancy.