Cookin' Outdoors with Johnny Nix                                
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Braised Collards

Braised Collard Greens


2 large bunches of fresh collards

½ lb bacon

1 medium onion, diced

salt and pepper to taste

red pepper flakes to taste (optional)


Wash the greens in several changes of water, until no gritty soil remains on the leaves.  Strip away any large tough stems, leave small leaves whole or tear them in half; stack and roll and cut larger leaves across into 1 inch wide strips.   Set aside in a large bowl.


Cook the bacon in cast iron skillet with lid or in a Dutch oven over medium heat, stirring frequently until browned and its fat is rendered 5 to 10 minutes.  Add onion reduce the heat to medium low and cook slowly, stirring occasionally until golden about 5 minutes.  Add red pepper flakes. 


Raise the heat to medium high add a handful of collards and toss until it tis wilted.  Continue adding the collards by handfuls, stirring constantly and allowing each addition to wilt before adding the next.  When all the collards are in the pan season it with salt and pepper to taste.  Add a splash of water, cover and reduce heat to medium low.   Cook until the greens are nearly tender 3 to 8 minutes depending on the youth and freshness of collards.