|10 Minutes||45 Minutes||4-6|
• 1 bunch collard greens*
• 6 to 8 slices of Smoking Goose Jowl Bacon or applewood smoked, diced*
• 5 cloves garlic, chopped
• 1 medium onion, chopped
• Red pepper flakes (optional)
• 2 cups broth or water
• 1 tablespoon apple cider vinegar
• 1 red bell pepper, cored, seeded, and cut into ½-inch pieces*
• Salt and pepper
• ½ teaspoon Bourbon Barrel Smoked Paprika*
• Hot sauce
(*Included in bundle)
- Wash collard greens making sure to remove all the sandy sediment. Lay each leaf out and cut the tough central stem from the collards. Stack the leaves and roll them lengthwise. Slice into ½-inch strips.
- In a deep pot over medium heat, cook the jowl bacon until fat has rendered and the bacon is crisp. Remove with a slotted spoon.
- Turn the heat to low and add the garlic, onions, and a couple pinches of red pepper flakes (depending on how spicy you like it). Cook, stirring frequently, until onions and garlic are soft and turning golden, 5-8 minutes. Remove from heat.
- Add the collard greens by the handful and stir until wilted. Add the bacon back to the pot. Pour in the broth or water, add the vinegar and the bell pepper.
- Season with a pinch of salt and pepper and add the smoked paprika. Bring to a low simmer, cover, and lower the heat. Cook for 30 minutes, or until greens reach the tenderness you prefer.
- Taste for salt and pepper and serve with a bottle of hot sauce. Serves 4-6