Leave it to blogger and TV show host Lucinda Scala Quinn to feed us just the way we want. Her recipe for ham and bacon collard greens answers the age-old Southern cooking question: should I make collard greens with ham or bacon?
Stewed collard greens are yum. Collard greens with bacon are really yum. And collard greens with bacon and ham are yummy to the max. Adding a smoked pork product to a dish is a very easy way to take its flavor profile to a whole other level; add two smoked pork products, and you take it to another stratosphere.
- 3 ounces (3 slices) bacon, cut into 1/2-inch pieces
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 3 ounces smoked ham, cut into 1/2-inch pieces
- 2 cups chicken broth
- 2 pounds collard greens, stems and thick center ribs removed, leaves coarsely chopped
- 1/2 teaspoon coarse salt
- Cook the bacon in a large pot over medium-high heat just until it renders its fat; it shouldn’t become crispy.
- Add the onions and cook, stirring occasionally, until translucent, about 3 minutes. Add the garlic and ham and cook for 1 minute, until fragrant.
- Add the chicken broth and bring to a boil, scraping up the brown bits from the bottom of the pot.
- Add the collard greens and salt and cook, uncovered, stirring occasionally, until the greens are tender and most of the liquid has evaporated, 25 to 30 minutes.
Try out these leafy green recipes for dinner tonight on Food Republic: