Ingredients
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1 slice thick-cut bacon, diced
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1 bunch collard greens
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2 garlic cloves, minced
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½ teaspoon kosher salt
Instructions
Place the diced bacon in a sauté pan over medium-low heat. Cook for about 5 minutes, stirring occasionally, until the bacon begins to crisp and releases its fat.
2. Prepare the Collard Greens
While the bacon cooks, wash the collard greens thoroughly and pat them dry. Remove the tough stems and thinly slice the leaves crosswise.
3. Add the Garlic
Add the minced garlic to the pan with the bacon. Cook for about 1 minute, stirring frequently, until fragrant. Avoid letting the garlic brown.
4. Sauté the Greens
Add the sliced collard greens and kosher salt. Stir well to coat the leaves with the bacon fat.
Reduce the heat to low and cook for about 5 minutes, stirring occasionally, until the greens are wilted and tender.
For softer greens, continue cooking for up to 10 minutes, stirring occasionally, until they reach your preferred texture.
5. Serve
Taste and adjust the seasoning if needed. Serve the collard greens warm, with the bacon and garlic distributed throughout.
Notes
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Wash thoroughly: Collard greens can hold dirt between their leaves. Rinse well and dry before slicing.
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Remove tough stems: The stems take longer to cook than the leaves, so removing them helps the greens become tender evenly.
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Slice consistently: Thin, even strips wilt quickly and make the greens easier to eat.
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Keep the heat moderate: Medium-low heat helps render the bacon fat without burning the garlic.
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Adjust the texture: Cook for 5 minutes for tender greens with some bite, or continue for up to 10 minutes for softer leaves.
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Taste before adding salt: Bacon can be salty, so adjust the seasoning after cooking.
