What better palate change from the subtle flavors of Thanksgiving than a spoonful of collard greens? The bitter, earthy tones, combined with pepper and pork will wake your senses with their combination. This recipe was found to be an easy approach to build from. We didn't orient too far away from it, but we can see it as an extensible approach.
Ingredients
3 Chicken Breasts - skinned
2 Cups of Water
1 Cup Chicken Broth
2 Grocery Bundles of Collard Greens - rinse well and hand-torn
6 Pieces of Bacon - fried and settled
1 Half-Sweet Onion - diced
3 Garlic Bulbs - diced
Pepper Flakes / Ground Pepper
Salt & Pepper
Preparation
Start off with slowly boiling chicken breasts in the water. Allow it to reduce slowly while you work on rest of recipe. Light salt and pepper.
It's best to prepare by dicing the onion and garlic, have spices ready. Greens definitely need to be rinsed well, drained and then hand torn. Pull leaves from stems, discard stems.
Start to fry bacon, keep rendering. When bacon complete, move to toweled plate and allow to rest.
In the same bacon grease, fry onion and garlic until golden brown. When ready, add pepper ground or pepper flakes.
Remove chicken breasts from the water carefully - use for other application. Add the chicken broth - allow it to continue to simmer. Light salt and pepper.
Add your torn collard greens, a little at a time, stirring until the leaves start to give. We found that, as you add greens, the varying textures, as they cook at different points - is desirable. Light salt and pepper.
Add the pan mixture of greens, onions, garlic and oil into the simmering broth.
Hand tear your bacon and add to broth. Stir occasionally. Don't over-boil, simmering is best.
Cook for about 7m in this state. Salt and pepper to taste. We found more salt was better than less.
Serve hot.
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