Collard Greens or Collards are a staple in many Southern dishes traditionally, collards are prepared with ham hocks and other pork for flavor and richness. Collard Greens cooked in a long, slow braise.
- 2 bunches collard greens about 1 1/2 to 2 cups chopped
- 2 garlic clove minced
- 4 bacon slices minced (optional)
- 1 tsp oil
- 2 Tbsp apple cider vinegar
- 1 Tbsp brown sugar (optional)
- salt and pepper and 1 pinch cayenne pepper
Carefully clean the collards to remove all of the sand and grit. Cut out the center core, stem, it is very tough. Stack the leaves, roll them up and cut them into thin 1 inch strips that are about 4 or 5 inches long.
Heat your skillet to medium and add oil, and garlic, add the bacon if you are using it. Then just add your greens (these will shrink down a lot so you can do it in a small pan) and stir just until all greens have just turned bright green, usually not more than 3 minutes.
Turn up to medium-hot and fry for 30 more seconds or until greens are just tender. Add the vinegar and sugar. Cook for 15 minutes, stirring halfway through.
Toss with salt and pepper and cayenne to taste .