COLLARDS · BACON · STOCK · RED PEPPER FLAKES
BRAISE — MEDIUM
Kale’s redneck cousin, collards need bacon fat. Pan-fry bacon over medium heat. Remove when crisp, leaving the fat. Rinse collards, remove thick middle rib, and cut leaves into squares. Sauté them with a sprinkle of red pepper flakes until softened, about 5 minutes, stirring often. Add a cup of liquid (chicken broth or water, maybe with a little vinegar). Cover and cook 20 minutes more. Uncover and simmer until tender and only a bit of liquid is left. That potlikker is the best part, y’all.
(When in doubt, add butter and/or salt.)
~ 1g net carbs per cup of raw collards