Southern Collard Greens
Prepare to dive into a flavorful journey with this hearty collard greens recipe. The combination of tender collard greens, crispy pancetta, and a subtle heat from red pepper flakes creates a mouthwatering dish that will satisfy your taste buds. Whether you choose the stovetop method or opt for the slow-cooker approach, the end result is a comforting and delicious side dish that is perfect for sharing with friends and family. Treat yourself to a bowl of these savory collard greens and savor every flavorful bite.
— Constant Cookbook
Ingredients
- 5 to 6 lb. collard greens
- 2 tsp. canola oil
- 1/4 lb. pancetta, finely diced
- 4 quarts water
- Freshly ground pepper, to taste
- 1/2 tsp. red pepper flakes
Instructions
- Remove coarse stems and center ribs from the collard greens, then rinse and drain the leaves. Dry completely and coarsely chop.
- In a small fry pan over medium-high heat, warm the oil. Add the pancetta and cook, stirring often, until browned, about 6 minutes. Transfer to a paper towel-lined plate and set aside.
- Stovetop method: In a large pot over high heat, bring the water to a boil. Add the greens, reduce the heat to medium-high, cover partially and simmer, stirring occasionally, until very tender, about 45 minutes.
- Slow-cooker method: Transfer the greens to a slow cooker and add the water. Cover and cook, stirring occasionally, until the greens are very tender, about 2 hours on low.
- If any liquid remains, drain the greens before transferring them to a serving bowl. Season with pepper and stir in the reserved pancetta and the red pepper flakes. Serve warm. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>Essentials of Slow Cooking,</i> by Melanie Barnard, Charles Pierce &amp; Denis Kelly (Oxmoor House, 2008).
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