Here's a quicker way to cook up some collard greens. The mustard in the rub pairs well with the greens in this dish, and since they're collard greens, red wine vinegar is a must-have for seasoning them! Optional: Fry up a few slices of chopped bacon before starting the dish and using the drippings to cook the vegetables. Add the cooked bacon back to the dish after it is cooked. This recipe was developed for Stubb’s by Katie Machol of Culinary Pirate.
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