Braised Collards w/ Bacon

Normally I’m not one to cook my vegetables for long periods of time. But collards really do get silky when slow-cooked for a long time. This is a great side for grilled meats or chicken. From the Officina’s Kitchen

  • 1 bunch collards
  • 1 onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 3 slices bacon
  • 1/2 tsp Spanish paprika
  • 1 C dry white wine
  • 1/2 C good quality stock
  • a pinch sea salt
  • fresh ground pepper

Cut the stems from the collard leaves and cut or tear the leaves into thirds. Cut the onion in half lengthwise and thinly slice. Cut the bacon slices into 1/4” strips or lardons.

Cook the bacon in a heavy-bottom skillet over medium heat until lightly crispy. Remove the bacon and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat and sauté the onions and garlic over medium heat until translucent, about 5 minutes, season with paprika and salt and pepper to taste.

Deglaze the pan with wine and let cook for a minute or 2, add the stock — I used homemade pork stock but a good quality chicken stock will do just fine.

Add the bacon and the collards to the pan w/ the onions and toss until the collards are coated and just starting to wilt.

Transfer the collard, onion, bacon mixture to a casserole dish and cover with a foil or lid. Cook in a 325 degree oven for 2 hours. This can be made in advance and reheated before serving… it will only get tastier.