Northern Kale and Collard Greens
- Cooking Time: 60 min.
- Servings: 4
- Preparation Time: 30 min.
- 1 Bunch of Collard Greens
- 1 Bunch of Kale
- 1 cooking onion
- 1 large garlic clove
- 1 medium tomato
- 4 strips of thick cut bacon
- 1/8 tsp chili flakes
- 1 -2 tbsp apple cider vinegar
- salt and pepper to taste
- 1/2 tsp ground nutmeg
- 1/2 tsp crushed bay leaves
- 1 cup of water or chicken or vegetable stock
- Cut thick cut bacon into small pieces about a 1/4 inch wide. Fry the strips in a large frying pan or a dutch oven would be preferable. Cook until pieces are crispy and then remove the bacon onto a paper towel lined plate to absorb the excess bacon fat but leave the rendered bacon fat in the pan.
- Chop one onion into small diced pieces.
- Mince the garlic clove.
- Add the chopped garlic and onion into the dutch oven or large frying pan with the rendered bacon fat and cook until the onions are translucent.
- Add the seasonings of bay leaves, nutmeg, salt, pepper and chilli flakes.
- Wash the Kale and Collard greens and strip the ribs out of the middle. Gather the greens and roll and chop into thin strips and set aside.
- Chop a medium tomato into small diced pieces. Set aside.
- Add the Kale and Collard Greens and mix until it is coated with the onions and the fat in the pot. Once it is combined add the chopped tomatoes.
- Next add the water or other liquid until the greens are slightly covered. It should be roughly a cup of liquid.
- Cover the pot and simmer for about 15 minutes and then add the apple cider vinegar.
- Cook covered for about 45 minutes or until the greens are very tender.
- In the last 5 minutes of cooking add the bacon bits back into the pot and check for any seasoning adjustments.
- Cooking time is approximate depending on how much greens there are so check every 15 minutes to be sure they are done. They will change color from bright green to a duller but darker green color.
- You can serve it as a side and with traditional pairings of Grits or corn and fried chicken.
I had Collard Greens in my fridge that I knew where probably just about to go bad so I decided to make Southern style Collard Greens but North of the border style. In other words I used bacon instead of ham hocks. When I pulled out the collard greens there was also some kale wilting so I tried to pluck some of the still slightly fresh leaves to add to the collard greens which was only about half of the full greens due to them starting to spoil. I also had one lonely tomato so I decided to use that as well.