Friday, February 20, 2015

Bacony Collards

Collard greens are the new kale. And by new, I mean old. I like them a lot better.


  • Bacon, about three (3) strips worth
  • Collard greens, about a dozen large leaves
  • Vinegar (I prefer a cloudy red), 1-3T to taste
  • Maple Syrup (pure, please), 1-3T to taste
  • Salt, to taste
  • Sunflower, chia, etc. seeds, 1-3T to taste (optional)


  • Cook the bacon until most of the fat is rendered
  • Add the greens, coating evenly
  • Reduce heat, cover, and cook until greens at desired tenderness
  • Add vinegar, syrup, and salt to taste, simmer a bit longer
  • Add seeds for some additional texture elements

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