Bacon And Onion
Collard Greens 3
different ways
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When I mention Collard Greens in my house, my husband gets EXCITED! These are so full of flavor your taste buds will sing. Happy notes for sure. The bacon and onion are perfectly cooked, and when you add the garlic butter and vinegar oh my gosh, it's heaven on a plate. Serve with mac and cheese, or our meatloaf bowls and cornbread, and you have a southern meal fit for a king.
It's a simple side dish that can't get any better than this! Enjoy~
You Will Need
1/2 pound of bacon cut into bite-size pieces
1 Medium Onion Sliced (cut in half then sliced into small wedges
1/4 cup Garlic Butter
1 can Glory Seasoned Collard Greens (or fresh seasoned)
1/4 cup Apple Cider Vinegar
Instant Pot Collard Greens Directions
Stove Top Directions Below
1. Dice bacon into small bite-size pieces,
2. Cut the onion in half, lay flat, and dice in small wedges (see video)
3. Saute bacon, until almost done and add onion, saute for 2 or 3 min
4. Add Seasoned Collard Greens, Garlic Butter, and Vinegar (mix well)
5. Place your lid on, make sure you are on sealing and not venting, press manual for 3 min (or pressure cook) Strain with a slotted spoon and place into a serving dish and Enjoy~
Stove Top Collard Greens Using Canned.
1. Dice bacon into small bite-size pieces,
2. Cut the onion in half, lay flat, and dice in small wedges (see video)
3. Saute bacon, until almost done and add onion, saute for 2 or 3 min
4. Add Seasoned Collard Greens, Garlic Butter, and Vinegar (mix well)
5. Let simmer 15 to 20 min
Fresh Collard Greens
You Will Need
1/2 pound of bacon cut into bite-size pieces
1 Medium Onion Sliced (cut in half then sliced into small wedges
1/4 cup Garlic Butter
2 bunches collard greens (washed and cut into strips or bite sized pieces)
1/4 cup Apple Cider Vinegar
3 cups chicken broth
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In a large skillet, Dice and cook the bacon over medium heat until brown, about 5 minutes. In the same pan add the onions and saute until translucent, about 5 minutes.
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Strip the leaves from the collard greens. Stack the leaves, roll them up and cut them into thin strips.
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To the skillet with the bacon and onions, add Garlic Butter and vinegar. Add the greens, and enough chicken broth to cover, stir and cover the skillet. Cook for 15 minutes, stirring halfway though. Collards are done when tender and no longer bitter. Remove from heat to a serving bowl. Salt and pepper to taste.
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