Sunday, November 27, 2016

Collard Greens Creole Style

 Crispy bacon, sautéed onion, ham, and garlic perfect these Southern-Style Collard Greens, making them an essential part of your traditional Southern feast.
Makes 10 to 12 servings          Total time: 3 Hours, 

12        hickory-smoked bacon slices, finely chopped
2          medium-size sweet onions, finely chopped
3/4       pound smoked ham, chopped
6         garlic cloves, finely chopped
2        (32-ounce) containers chicken broth
3        (1-pound) packages fresh collard greens, (bunches) washed and trimmed
1/3     cup apple cider vinegar
1       tablespoon sugar
1       teaspoon salt
3/4     teaspoon pepper

1. Cook bacon in a 10-qt. stockpot over medium heat 10 to 12 minutes or until almost crisp. Add onion, and sauté 8 minutes; add ham and garlic, and sauté 1 minute. Stir in broth and remaining ingredients. Cook 2 hours or to desired degree of tenderness.
Leftovers can be frozen up to 3/4 weeks .

Heart healthy

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