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Martinsville, Virginia 24115
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Slow Cooked Collards
Vegetables & Side Dishes
Contributed by: Annelle Williams
7-8 lbs. fresh collard greens
1 TBS extra virgin olive oil
4 slices thick smoked bacon cut into one inch pieces
1 large sweet onion, roughly chopped
2 garlic cloves, minced
2 cups chicken broth
1 tsp. dried chili flakes
Salt and pepper to taste
Remove stems from collards and discard. Wash leaves in a large bowl of water. Layer the leaves and cut into 1-inch strips.
Add olive oil to a large soup pot over medium heat. Add bacon and onion and cook until they are tender. Add garlic and cook an additional 2 minutes. Add chicken broth to pot and bring to a boil.
Add greens and chili flakes, reduce heat, cover and simmer about one hour, until greens are tender (add additional broth if needed). Taste for salt and pepper.
(This recipe was contributed as part of a "Cook of the Week" feature.)