California Collard Greens

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I am always looking for different things to cook. My husband loves my Fried Chicken and I was looking for something Southern to go with it that wasn't 5,000 calories per bite. I decided I would try to make Collard Greens. I know this recipe will be scoffed at by anyone from the South because they aren't cooked all day and it's not a real Southern Recipe. But what can I say, I'm a Cali Girl born and raised so I do what I can to expand my horizons. Everyone that has eaten these has loved them, even Matt, and I have heard horror stories about real collard greens and how they smell horrid when cooking. This recipe starts with bacon and onions and the whole house smells delicious not gross so I figure I'm on to something here!!

California Collard Greens
1 Hour or more                         8 Servings

6 slices bacon, cut into 1 inch chunks
1 large yellow onion, chopped
4 cloves garlic, minced
2 cups chicken stock
4 bundles collard greens (that's how they come at my grocery store)
Salt and pepper to season

First off, you need to wash your collard greens very well. They will have some soil left over. Once they are cleaned to your satisfaction, your going to layer them on top of each other on your cutting board. Try to roll them length wise the best you can and cut into one inch pieces. You're going to want to cut off the ends like you would a head of romaine lettuce. You don't want the stems.

Take the chunks of bacon and cook them in a larger pot that has a lid.

 When the bacon is just done, remove excess oil. You are only going to want a nice tablespoons worth, then add in the onion, cook until translucent, about 5 minutes. Add garlic and cook until fragrant.

Add collard greens and saute them until they start to wilt. I try to fold them over each other. Don't worry if you think you have too many greens, once some wilt and shrink you can add more and keep tossing them until they all fit and you can get the lid on.

 After all the collard greens fit into the pot and have wilted, add in the chicken stock. You can add red chili flakes to give it a kick if you want. Reduce heat to low and cover. You are going to want to cook this for at least an hour. I leave it on low until the rest of my meal is ready. The only real way to mess this recipe up is buying under ripe/over ripe greens and not cooking them long enough. This is a sturdy leafy green. It will not, I repeat, not become "mushy". In the South these are cooked all damn day!! You can't overcook them!!

When serving them make sure you drain the liquid out. Otherwise it's just collard green soup!!