There’s nothing quite like the taste of freshly harvested vegetables.
Last week, I shared our visit with good friends, Helen (from Miz Helen’s Country Cottage) and her husband, Leonard. They both have green thumbs that spark the deepest of envy in me because, well, my garden didn’t grow this year. Their garden produced over 200 onions, more tomatoes than they could ever eat, big, beautiful cucumbers, collard greens, and at one point they were picking a pint of berries a day. You’re probably a little jealous now, too.
Helen knows that I love all things green and saved one of her collard bushes just for me.
She harvested the greens right before Joe and I headed back to Dallas and told me her secret for getting them melt-in-your-mouth tender.
The collard greens immediately made it to the top of my menu, and I made the most delicious cornbread to go along with them.
I fell in love.
When I finally figure out how to convince my garden to grow, I’m going to plant a couple collard bushes so I can have fresh greens anytime. With some cornbread, of course.
Let’s Talk About Bacon
It’s not at the top of my list of foods I couldn’t live without. I’d rather have prosciutto de parma any day. But it does add an undeniable dimension of flavor to certain dishes that wouldn’t be the same without it.
Yes, it’s cured with sugar, along with salt and some other things. Here’s my take on it for those of you who have asked – when I use bacon in a dish, I use it sparingly. There’s not enough sugar in the final dish to make a difference. I don’t sit down and eat slices of bacon but a couple slices in a big pot of greens works for me.
For those of you interested in the cured/uncured bacon debate, there’s an interesting article on Chow.
Update: This is linked to Real Food Wednesday, Two for Tuesday, Tuesday Twister, Gluten-Free Wednesdays, and Pennywise Platter.
This recipe was created from the oral version, as told by Helen Adams.
Ingredients
- 1 1/2 slices of bacon
- 1 medium onion, chopped
- a big bunch of collard greens, stems removed and sliced 3/4 – 1 inch thick
- 1 1/2 cups chicken stock
- 1 1/2 cups filtered water
- kosher salt and fresh ground black pepper to taste
Instructions
- Preheat the oven to 300F.
- Render the bacon in a good sized, cast iron Dutch Oven. Once the bacon is crispy, remove it and drain on a paper towel. Add onion and saute until translucent in the bacon fat, about 5 – 8 minutes. Add the collard greens, toss in the onion and fat, then add the chicken stock, water, and a generous teaspoon of kosher salt. Bring to a simmer, cover, and place in the oven for 1 1/2 hours until the collards are tender and melt in your mouth. Season to taste with salt and pepper.
Notes
If you don’t have a Dutch Oven, cook the greens up until the point where you simmer and cover in a large stock pot or high sided saute pan – anything large enough to accommodate your greens. Transfer to a lidded stoneware or glass baking dish and proceed as directed.
rose
posted on September 2, 2010 at 5:52 am
Here in Zimbabwe collard greens are an everyday dish for most people. They are served with sadza (polenta like but thicker), either on their own, mixed with meat or beside a meat stew. We do not cook them for long because we normally have tender leaves. We julienne the leaves very thinly and fry for between 6-10 minutes. People here do no get tired of eating them everyday. I always insist that we have them beside whatever relish we will be having that day.
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Miz Helen
posted on September 2, 2010 at 7:37 am
I am so glad that you enjoyed your Collard Greens from our garden. We love Collard’s and have them year round in the garden. I love your comment from Rose. I am going to try some fried Collard’s that sounds good.
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carrie @ gingerlemongirl.com
posted on September 2, 2010 at 9:06 am
I LOVE collard greens Amy!! One of my favorite greens! Here is eastern NC they are often boiled to death and served with good ‘ol pork barbecue! I don’t often make them at home though. I need to try! Wonderful recipe!
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rose
posted on September 2, 2010 at 9:10 am
Sorry I meant saute the greens, not fry.
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Jenny
posted on September 2, 2010 at 12:11 pm
I have started using pancetta (Italian bacon)instead of regular bacon in my green beans and potatoes and it is delicious. I bet it would be wonderful in this recipe. I am not sure about the sugar content of pancetta though.
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Pat
posted on September 2, 2010 at 12:37 pm
Those sound so good that I’ll have to try both ways! Collards are so full of nutrition that I need to have them more often.
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Amanda
posted on September 2, 2010 at 9:20 pm
I’ve never had collard greens! This looks and sounds great though
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Rachel
posted on September 3, 2010 at 7:43 am
I have never had collard greens. I have bought them for out bearded dragon, but I always wondered how in the world people were supposed to eat them. Your recipe sounds great, and I can’t wait to try it!
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Kim @ Cook IT Allergy Free
posted on September 3, 2010 at 12:25 pm
I love me some collard greens! I am so going to make this, Amy! This looks so amazing and simple! My kids actually enjoy collard greens as well so this will be a great one to try. Your Miz Helen sounds so wonderful!
xo
kim
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girlichef
posted on September 7, 2010 at 9:18 am
This is absolutely a favorite dish of mine…so comforting and utterly satisfying! Those big chunks of baconlook so irresistible.
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Alta
posted on September 7, 2010 at 11:32 am
I love collard greens, and when they’re fresh like that, they’re so sweet and tender. Jealous! That bowl, all by itself, would be an excellent lunch today!
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Barbara @moderncomfortfood
posted on September 7, 2010 at 11:55 am
This recipe is such a keeper, Amy, and I’m bookmarking it for later in the year when my collard gardening season finally gets rolling. I planted mine WAY too early last year and they became quite bitter in our FL fall heat. This year I’m planning to be more patient and wait until cooler weather arrives in early Nov. Love it that you included bacon, which has such an affinity for collards.
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Amy Reply:
September 8th, 2010 at 12:48 pm
@Barbara @moderncomfortfood, Sounds like you have a great plan, Barbara. Hope you share them on your gorgeous blog. Hugs.
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Alex@A Moderate Life
posted on September 7, 2010 at 5:02 pm
Whoa Ames! I am just laughing so hard! I made a quick version of these last night because I had been away in Boston for a week and hadn’t had any greens and I NEEDED them!~ This version looks divine and glad your friend Miz Helen shared her secret with you. By the way, LOVE the new cutie profile picture of you! Hugs and thanks for sharing this on the two for tuesday recipe blog hop. I was traveling this week, so I am totally backed up and not linking but will return next week! Promise~
Alex@amoderatelife
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Amy Reply:
September 8th, 2010 at 12:43 pm
@Alex@A Moderate Life, I put the new pic up for you…you’ve been gently reminding me for weeks. Hope you had a wonderful trip! Hugs, Alex.
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Butterpoweredbike
posted on September 8, 2010 at 1:23 am
I feel so lucky that a small patch of rainbow chard and kale continued to bear leaves all summer long, so I always had my fix of greens. And now I’ve planted collards and some more kale, so if all goes well, I’ll still have leafies into the fall. Thanks for linking up with Two for Tuesday.
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Amy Reply:
September 8th, 2010 at 12:39 pm
@Butterpoweredbike, My chard is just starting to grow now that it’s cooled off a bit…am hoping for my first harvest soon. Thanks for hosting 24T – it’s a great event. Hugs.
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Christy
posted on September 8, 2010 at 8:24 am
First – love your new picture –
now collard greens – yum. bacon -yum. collard greens with bacon – out of the park delicious! I have never baked them – I can’t wait to try! Thanks for linking to Two for Tues!
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Amy Reply:
September 8th, 2010 at 12:33 pm
@Christy, Thanks, Christy! It’s been over a month since I chopped my hair off…not sure why it took so long to get a picture up. Thanks for hosting 24T! I look forward to it every week.
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Linda
posted on September 8, 2010 at 10:33 am
This makes collard greens look good! (We’re really not big on greens here.)
Thanks for your encouraging words, Amy. I appreciate your prayers.
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Butterpoweredbike
posted on September 12, 2010 at 3:19 pm
Amy- I wanted to thank you again for participating in Two for Tuesday. As much as I love greens, I’ve never before cooked them in the oven in this way. It’ll be a great help during casserole season, to be able to cook greens in the oven, too. I liked this recipe so much that I decided to feature it in my Best of the Blog Hop post. And be sure to check back with us next week; we will be unveiling some big changes at the hop
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City Share
posted on September 19, 2010 at 7:49 am
Thanks for sharing your recipe. The use of the oven is an interesting twist. I made collard greens twice this summer once in the crockpot and once on the stovetop. If we get some more in our farm share, I’ll have to give your method a try.
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Alex@A Moderate Life
posted on November 16, 2010 at 7:21 pm
Hey Ames, I am linking to this recipe because it inspired me to create a recipe of my own and I wanted to give you credit for being one of my muses! All the best and big hugs too! alex
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Darlene Khan
posted on September 27, 2012 at 6:23 am
Good day. I am looking for a place in Harare, Zimbabwe that sells collard greens, kale and watercress. I came across your website. Do you know where you can buy any or what they are called in Zimbabwe. Many thanks
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