Bacon Cider Sautéed Collard Greenshoney Mustard Drizzle Recipes

Steps:

• Boil 4 quarts of water in a large pot. Chop 12 slices of bacon into bits; place the bits in a stainless steel skillet; slowly brown while rendering fat. When bacon is brown, remove bacon from skillet (saving the bacon fat); set aside.
• Roll up bunches of collard greens cigar-style and slice into 1/4-inch slices.
• Place sliced greens in boiling water. Return skillet with bacon fat to heat; add thinly sliced onions; sauté for 1 minute.
• Using tongs, remove greens from water and place in skillet.
• Add black pepper and apple cider vinegar; cook for 5 minutes.
• Garnish with bacon bits.
• Honey mustard drizzle: Whisk together all ingredients in a bowl. Drizzle over greens.

Steps:

• Cook bacon in a large wide pot over medium heat, stirring occasionally, until golden and crisp, about 15 minutes. Add onion, reduce heat to medium-low, and cook, stirring occasionally, until onion is softened and lightly golden, about 5 minutes. Add garlic and cook 1 minute.
• Add collard greens. Increase heat to high and cook, stirring occasionally, until just wilted, about 8 minutes. Add vinegar and cook, stirring frequently, until liquid is almost evaporated, 5-7 minutes. Stir in sugar and 6 cups water; bring to a boil, then reduce heat to low and simmer until collard greens are tender, about 1 hour. Transfer to a platter and season with salt.
• Do ahead
• Collard greens can be cooked 2 days ahead; cover and chill. Warm in a covered large wide pot with 1-2 Tbsp. water over medium heat, about 8-10 minutes, just before serving.

Steps:

• Place bacon in a heavy pot and cook over medium-high heat, turning occasionally, until fat begins to render, about 5 minutes. Drain off 1/2 of the bacon grease.
• Reduce heat to medium and add onion. Cook, stirring often, for about 5 minutes. Add garlic, red pepper flakes, salt, and pepper; cook and stir for 2 minutes.
• Increase heat to high and immediately pour in 3 cups water. Bring to a boil, stirring to scrape up browned bits from the bottom of the pot. Add chopped collard greens and 1 more cup of water. Bring back to a boil. Reduce heat and simmer until greens are tender, about 1 hour.

Steps:

• Cut and trim the collard greens, removing the tough stems. Roughly chop the trimmed greens into 1/2-inch ribbons.
• Cook the bacon in a large skillet over medium heat until crispy, 8 to 10 minutes. Transfer to a plate with a slotted spoon to leave behind all of the delicious bacon fat to cook the collard greens in.
• Add the onions and red pepper flakes to the same skillet. Depending on the bacon you use, you may need more fat in the pan, so add the canola oil if needed. Saute until the onions are softened, fragrant and beginning to brown, 5 to 7 minutes. Add the garlic and sweat 30 seconds. Then add the collard greens, stirring constantly until softened. Pour in the chicken broth and wine and bring to a simmer. Reduce the heat to medium-low, cover and cook until the greens are tender, 30 to 35 minutes.
• Once the greens are tender, return the bacon to the pan, add the lemon juice and season with salt and pepper.

Steps:

• Preheat oven to 350°. Place bacon on a rack in an ungreased 15x10x1-in. baking pan. Bake 10 minutes; drain. , Combine brown sugar, wine and mustard; drizzle half over bacon. Bake 10 minutes. Turn bacon and drizzle with remaining glaze. Bake 10 minutes or until golden brown. Place bacon on waxed paper until set. Serve warm.

Steps:

• In a deep heavy kettle cook bacon in 2 batches over moderate heat until crisp and transfer to paper towels to drain. Pour off all but about 3 tablespoons drippings and in drippings remaining in kettle cook onions, stirring occasionally, until browned slightly and softened. Transfer onions with a slotted spoon to a bowl.
• To kettle add broth, vinegar, brown sugar, red pepper flakes, and about half of bacon, stirring until sugar is dissolved. Add about half of collards, tossing until wilted slightly, and add remaining collards, tossing until combined. Simmer collards, covered, 30 minutes. Stir in onions and simmer, covered, 30 minutes more, or until collards are very tender.
• Serve collards topped with remaining bacon.

Steps:

• In a large skillet, cook bacon over medium-high until browned and crisp, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add collard greens and cook until bright green and wilted, 3 minutes. Season with salt and pepper.