Serves 6
My preacher husband is a soul food guy. He chooses it if we go out to dinner. He asks for it when I want to cook him a special meal. He loves the flavors, the smokiness, the earthiness. Although soul food was birthed out of slavery and those days following when folks were living on so little, I appreciate the hands and heart behind it. Making rich recipes out of scraps and leftovers. Crafting meals out of vegetables that were cultivated by hand. And I’ll tell you, making the most out of what you’ve been given is a good way to live. Serve these collards alongside Sunday Red Beans and Rice (here). Mmmmm.
2 bunches collard greens
6 slices bacon, chopped
1 sweet onion, chopped
3 garlic cloves, minced
½ to 1 cup beef or chicken stock
1 teaspoon salt
2 tablespoons brown sugar
½ to 1 teaspoon red pepper flakes
Cut the green leaves away from the center ribs of the collard greens and discard the ribs. Stack several leaves on top of one another, roll them up like a cigar, and slice crosswise to make ribbons. (Alternatively, tear the leaves from the ribs and then tear them into 2-inch pieces.)
In a large sauté pan with deep sides and a lid, sauté the bacon over medium heat until crisp. Transfer to a paper towel–lined plate, reserving 3 tablespoons of the bacon fat in the pan. Add the sweet onion to the pan and sauté in the bacon fat until tender. Add the garlic and stir for about a minute, or until it becomes fragrant. Pour in ½ cup stock. Add the greens, about a third at a time, allowing them to wilt a little before adding more. When all the greens are in the pan, season with the salt and stir well, then cover and turn the heat down to medium-low. Allow the greens to cook down for about 10 minutes, stirring occasionally and adding up to ½ cup more stock if you like your collards more liquidy. Stir in the brown sugar and red pepper flakes, cover, and cook for another 10 minutes. Taste for seasoning and adjust as needed. Stir in the cooked bacon pieces just before serving.