Foodie Friday: Collards

I just got around to cooking up some collard greens from, um, a few weeks ago?!  Oh, that’s embarrassing, but true.  If you have collards in your fridge, I beseech you, make them this way.  I’ve never loved collards so much. Though, I suppose this might have more to do with my love affair with bacon and brown sugar than anything else!

Collard Greens with Onions and Bacon adapted from this recipe.
4 strips bacon, cut crosswise into fourths
1/2 large white onion, chopped coarse
1/2 cup chicken broth
3T cider vinegar
1T packed brown sugar
1/8t hot red pepper flakes, or to taste
8 stems collard greens, coarse stems and ribs discarded and leaves and thin stems washed well, drained and chopped coarse (this was the whole amount for a half-share a few weeks ago).

In a deep heavy kettle cook bacon over moderate heat until crisp and transfer to paper towels to drain. Pour off all but about 1.5 tablespoons drippings and in drippings remaining in kettle cook onions, stirring occasionally, until browned slightly and softened. Transfer onions with a slotted spoon to a bowl.

To kettle add broth, vinegar, brown sugar, red pepper flakes, and about half of bacon, stirring until sugar is dissolved. Add about half of collards, tossing until wilted slightly, and add remaining collards, tossing until combined. Simmer collards, covered, 15 minutes. Stir in onions and simmer, covered, 15 minutes more, or until collards are very tender.

Serve collards topped with remaining bacon.

I served this with buttermilk cornbread and called it dinner for 2.  Very yummy.

And, so as not to leave out some other greens, a recipe to use up some spinach.

Spanish White Beans with Spinach