Miss Pat’s Famous South Carolina Collard Greens
I have to admit I hadn’t tasted collard greens before moving to South Carolina. Now, a holiday doesn’t slip by without our family cooking up these tasty greens. Thank you Miss Pat for the easy-to-make, simply delicious recipe. And, Midwesterners, collard greens are now appearing in local grocery stores. Some nutritionists are suggesting they make great additions to smoothies. I haven’t tried that yet.
1 bag of collard greens or bundle of fresh greens
1/2 package bacon (Sometimes I use olive oil instead)
1/2 cup diced onions
1/2 cup water
1 teaspoon sugar
In a large pot (I use soup kettle.) cook the bacon until the grease is out. Don’t let bacon get crisp. Set bacon aside.
Sweat out onion in grease or oil (cook for 2-3 minutes on medium heat). Sometimes I also add a bit of crushed garlic.
Add 1/2 of the greens and water and cook over medium heat until the greens wilt down partially.
Add the other 1/2 of the greens, cover and cook over medium heat until they are soft. (I usually cook mine 30-45 minutes.)
You can break previously cooked bacon into small pieces and add to cooked greens.
Serve as a side dish. I typically serve with turkey or ham or as part of an all vegetable meal consisting of roasted cauliflower, roasted red peppers and roasted brussels sprouts.
Miss Pat and I made these together in her Charleston, South Carolina kitchen.
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