For a fresh take on southern collard greens, use smoked pimentón for a kick and Canadian bacon instead of traditional/fattier bacon. Look for spicy or “picante” pimentón for the best results.
Prep Time: 15 minutes
Cook Time: 60 minutes
Yield: 6 Servings
- 1 TB extra virgin olive oil
- 3 cups thin sliced red onion
- 1 tsp kosher salt
- 1 6oz package Canadian bacon, diced
- 2 cups fat free, low sodium chicken broth
- 3 TB sherry vinegar, plus additional 1 tsp for garnish
- 2 TB brown sugar
- 1 ½ tsp picante pimenton
- 1 4lb bunch collard greens, leaves torn & washed, thick stems removed
Heat oil over medium-low heat in a large Dutch oven. Add salt and onion and sauté until softened or approximately 10 minutes, stirring frequently. Remove onion from pan and set aside.
Add Canadian bacon to pan and cook 1 minute. Add chicken broth, 3 TB vinegar, brown sugar, and pimentón and increase heat to high. Working in batches, toss in collard greens until slightly wilted and wet. Cover and cook on medium-high heat for 30 minutes, stirring once half-way through. Stir in onions and continue to cook, covered, for an additional 15-20 minutes or until collards are tender. Sprinkle with 1 tsp sherry vinegar, season to taste with salt and pepper, and serve.