Dish

Collard Greens

The dish starts with bacon, which is cooked until crispy and then set aside. Onion is then sautéed in the bacon fat until it is soft and translucent. The collard greens are added to the pan along with chicken broth, vinegar, and spices. The mixture is simmered until the collard greens are tender and the flavors have melded together. The bacon is then added back to the pan and the dish is served hot. Collard Greens are often served with cornbread or biscuits.

Cuisine of the Americas› American cuisine› Southern American cuisine

Side Dish

Origins and history

Collard Greens have their roots in the Southern United States, where they were a staple dish for African American communities. The dish is typically made with collard greens, but other greens such as kale or mustard greens can be used as well. The bacon adds a salty, savory flavor to the dish, while the vinegar provides a touch of acidity.

Dietary considerations

Gluten-free

Variations

Some variations of Collard Greens may include additional vegetables such as carrots or celery. Some recipes may also call for the addition of hot sauce or smoked paprika to the dish.

Presentation and garnishing

Collard Greens are typically served in a shallow bowl or plate, with the greens and sauce arranged in the center. The bacon is sprinkled over the top of the dish, and it is often garnished with fresh herbs such as parsley or cilantro.

Tips & Tricks

To make the best Collard Greens, use high-quality ingredients such as fresh collard greens and bacon. Be sure to simmer the greens until they are tender and the flavors have melded together. Serve the dish hot with cornbread or biscuits.