Ingredients
- 1 pound collard greens, frozen (or, approximately 2 small bunches fresh collards - thick stems removed and cut in thin strips)
- 3 bacon slices, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 can (15 ounce) diced tomatoes
- Pinch red pepper flakes
- Salt to taste
- Pepper to taste
- 2 teaspoons oil (vegetable or canola oil)
How to Make
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Step 1: Bacon and Onion ... Add the oil to a large saute pan and bring to medium heat. Add the bacon, and cook 4-5 minutes, until the bacon is almost crisp. Then, add the onion, red pepper flakes, and a pinch of salt and pepper; reduce the heat to medium low, add the garlic, and saute a few more minutes. You want the bacon crisp, and onions tender. Stirring often, so the garlic doesn't burn.
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Step 2: Collards and Tomatoes ... Add the tomatoes and collards to the pan, and mix until combined. Season with another pinch of salt and pepper; then, simmer for 10-15 minutes. If using fresh collards, they may take an additional 5 minutes. The frozen collards work very well with this recipe. And, the liquid from the tomatoes will be enough, to keep the pan moist. Just remember, keep the pan on medium low. You don't want to rush it. This also reheats very well - so, a good make ahead dish.
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Step 3: Serve and ENJOY! ... It's delicious and easy. Perfect with catfish, grits, and black eyed peas.
We hope you enjoy this recipe!
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