Collard Greens with Bacon

Name: Collard Greens with Bacon
Prep time: 15 min
Cook time: 1 h 20 min
Yield: 6
Cuisine: Deep South,
Ingredients: 2 pounds fresh collard greens; 8 slices thick-cut bacon; 1 medium onion chopped; 2 cloves garlic thinly sliced; 2 cups chicken stock; 1/4 tsp Black Pepper Ground; 1/4 tsp Red Pepper Crushed

A time-honored tradition in southern kitchens, these simple collard greens make for an easy Thanksgiving side. McCormick® Red Pepper gives them an ever-so-subtle heat, complementing the smoky, savory taste of crumbled bacon.

Ingredients 6 Servings

2 pounds fresh collard greens
8 slices thick-cut bacon
1 medium onion, chopped
2 cloves garlic, thinly sliced
2 cups chicken stock
1/4 teaspoon McCormick® Pure Ground Black Pepper
1/4 teaspoon McCormick® Crushed Red Pepper

KEY PRODUCTS

INSTRUCTIONS

1 Wash collard greens thoroughly. Cut off stems and discard. Coarsely chop collard greens and set aside.
2 Cook bacon in 4-quart Dutch oven on medium heat until crisp on both sides. Drain bacon on paper-towel lined plate; crumble and set aside. Add onion and garlic to bacon drippings in pan; cook and stir 5 minutes or until tender.
3 Stir in collard greens, stock, black pepper and crushed red pepper. Bring to boil. Reduce heat to medium-low; cover and simmer about 1 hour or until collard greens are tender. Serve with crumbled bacon.