Collard greens with bacon or ham are a classic—spicy, smoky, and tender in an addictive savory broth. Most recipes splash in some vinegar to add a little tang and balance the bitterness of the greens. Soy sauce adds a different spin to this Southern staple. Try this alongside Thyme-Smoked Four-Inch Porterhouse Steak (page 168) or Whole Roasted Chicken with Plumped Raisins, Toasted Pine Nuts, and Arugula (page 142).
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Cut the tough stalks and stems from the collards and discard any leaves that are bruised or yellow. Collard greens tend to have a bit of dirt and sand trapped between the leaves, so you need to wash them a few times. Fill the sink with water and wash the collards thoroughly, swishing the leaves around to remove the dirt. Drain and repeat until the water runs clear. Dry the greens thoroughly. Stack up several leaves, roll them into a cigar, and cut them into 1-inch ribbons. Repeat until all the leaves are shredded.
Step 2
Put a large pot over medium heat. When the pot is hot, add the bacon and fry until it gets crisp and renders its fat, about 4 minutes. Remove with a slotted spoon and set aside on a paper towel–lined plate. Add the onion and garlic to the fat and cook, stirring, until they begin to soften and get a little color, about 5 minutes. Pack in the greens, pushing them down into the pot and turning them over with a wooden spoon so the leaves hit the heat and begin to wilt. Pour in the stock and season with salt and pepper. Give everything a good stir and cover the pot. Reduce the heat to low and simmer the collards for 1 hour.
Step 3
Stir in the soy sauce, and taste the “pot liquor” (broth) for seasoning, adding more salt and pepper to your taste. Stir in the butter until melted. Transfer the collard greens to a serving bowl and scatter the bacon on top.
