Essentials: Collard Greens Recipe

• 1 bunch collard greens (usually 1 1/2 to 2 pounds), well washed
• 1 teaspoon olive oil
• Big pinch red pepper flakes, to taste
• 1/4 pound bacon, cut into 1-inch pieces
• 5 or 6 cloves garlic, chopped
• 1 onion, chopped
• 2 cups broth or water
• Salt and pepper
• 1/2 teaspoon chipotle pepper, optional but recommended

1. Cut the tough central stems from the collard leaves. Stack the leaves, roll them up lengthwise, and slice crosswise into ribbons.
2. Heat the olive oil in a large, deep pot over medium heat and add the red pepper flakes and bacon. Cook until the fat renders out and the bacon is getting crispy. Remove the bacon with a slotted spoon.
3. Add the garlic and onion and turn the heat to low. Cook, stirring frequently, until soft and golden. This should take at least 10 minutes. Do not allow the onion and garlic to darken; lower the heat if necessary.
4. Add the collard greens to the pot in big handfuls, stirring each one until wilted. Add the bacon back to the pot. Pour in the broth or water and season with a little salt and pepper. (Be careful about adding too much salt to greens, as they will cook down and the salt will concentrate.) Bring to a low simmer, cover, lower the heat, and cook for as long as it takes to reach the tenderness you prefer. Twenty to 30 minutes is about right for me.
5. Taste for salt and pepper. If you like, stir in 1/2 teaspoon or more minced chipotle in adobo.

collard greens, olive oil, red pepper, bacon, garlic, onion, broth, salt, chipotle pepper

Taken from www.seriouseats.com/recipes/2008/07/collard-greens-recipe.html (may not work)