Kickin’ collard greens
By Ken Adams on Allrecipes – submitted by Stoneledge Farm A savory Southern classic with a nice kick. At the height of collards season, we like to make a big batch and freeze leftovers in single portion sizes so that we have a tasty side dish ready for when we’re in a hurry. They will last up to 12 months in the freezer.
Ingredients
- 1 TBS olive oil
- 3 slices bacon
- 1 large onion chopped
- 2 cloves garlic minced
- 1 lb fresh collard greens cut into 2-inch pieces
- 3 cups chicken broth
- 1 tsp salt
- 1 tsp pepper
- 1 pinch red pepper flakes
Instructions
- Click here for instructions (Allrecipes)