Simple Cooking - Sauteed Collard Greens with Bacon and Onions

By Anthony Todd in Food on Oct 15, 2009 5:40PM

Alright, we'll admit it - a lot of the time, we think collard greens are boiled to death. We know that some collard purists are going to get angry with us, arguing that the traditional way of cooking greens is the only way and that "pot licker" is the nectar of the gods. That's fine for them - we like our greens with a bit more bite.

This method is fast, tasty and very, very easy to make. If you've never had the opportunity to try sauteed greens before, this is a great dish to start on - you'll be surprised how quickly you become addicted. It's a good idea to use a high-quality bacon, since bacon grease will be giving this dish most of it's flavor.

Sauteed Collard Greens with Bacon and Onions

1 lb. Collard Greens, stems removed
3 strips bacon, chopped
1/2 yellow onion, chopped
4 cloves of garlic, sliced
1 tsp crushed red pepper
salt

Chop the collard greens into 1-2 inch pieces. This is easiest if you stack the greens, and just slice them in a big pile.

Fry the bacon in a large, deep skillet over medium heat. Once most of the fat has melted off, add the onions, garlic and crushed red pepper. Saute for 5 minutes, adding oil to the pan if the mixture begins to burn.

After 5 minutes, add the greens - they will fill the pan to overflowing. Increase the heat to high and toss the greens vigorously. After 1-2 minutes, they will start to wilt and melt down. Cook for another 3-4 minutes, tossing constantly. If the greens begin to burn, remove them from the heat immediately. Add salt, transfer to a heated platter and serve.