Bacon-Lovers Spicy Southern Greens
  • 2 bunches of collard greens, cut as a chiffonade
  • 1 whole onion (red or yellow will do), sliced
  • 6 cloves garlic, minced
  • 8 pieces of bacon
  • 2 cups chicken broth
  • pinch of red pepper flakes
  • salt and pepper, to taste
  1. Rinse collards and align the leaves on top of one another so that where each of the stems end and the leaves start are aligned.
  2. Gently roll all of the collard leaves as if you were rolling a large piece of paper.
  3. Slice the leaves starting at the top and working your way down to the stem so that each slice is about ½-1 inch thick. The result will be long, thin slices.
  4. Set collards aside.
  5. Cook bacon until crispy, remove from pan and set aside.
  6. In the same pan, sauté onions until semi-translucent.
  7. Push onions to the side and throw the minced garlic into the middle of the pan until fragrant.
  8. Mix onions and garlic together and add the chiffonade of collards, mixing well until the leaves are slightly softened.
  9. Once softened, crumble in the crispy bacon and add chicken broth, red pepper flakes, salt and pepper.
  10. Mix well and simmer with a lid for 45 minutes - hour until collard leaves have dulled.
Recipe by Anya's Eats at