Ingredients:

  • 1 pound of collard or turnip greens (from Kelley Produce)
  • 8-10 slices of beef bacon, chopped (from Gabriel Ranch)
  • 1 tablespoon of butter
  • 1 onion, diced (from Kelley Produce)
  • 2 cloves of minced garlic (from Kelley Produce)
  • 1 ¼ cups of chicken bone broth (from Hendrix Family Farms)
  • Salt & Pepper to taste

 

Instructions:

  1. Wash greens in a salt bath in sink to remove any dirt. Clean each leaf. Use a sharp knife to cut off the tough end of the stem. After rinsing, remove from sink and cut into ¾ inch pieces.
  2. Cook and chop beef bacon (preferably in cast iron pan) with butter over medium heat. Remove bacon once crispy, and save a few pieces to garnish.
  3. Add onions into pan with left over grease until tender and translucent (approximately three minutes).
  4. Add chopped greens and garlic, cook until slightly wilted, (approximately three minutes).
  5. Add bone broth, cover and cook over a low simmer for 40 minutes or until tender.
  6. Season to taste with salt and pepper.