I could eat Thanksgiving food all year round…well, most of it! I know collard greens are normally a BBQ side dish, but I love them for Thanksgiving, too. While they can be made so many ways, I’m partial to this recipe. Not only does the Kettle & Fire broth add flavor and extra nutrients, but it’s my spin on my mom’s recipe that I grew up on! *Don’t forget we get 20% off Kettle & Fire broth with code JAYME at www.kettleandfire.com.*
INGREDIENTS 1 Tbsp extra virgin olive oil 4 strips thick-sliced bacon, chopped into 1/4 in pieces (I use Applegate) 1 small yellow or white onion, diced 2 cloves garlic, minced 1/2 tsp salt 1 tsp black pepper 1/4 tsp red pepper flakes (optional, more for topping) 1/4 cup apple cider vinegar 4 cups chicken broth (I use Kettle & Fire) 1 cube salt pork 4 cups water 2 lbs fresh collard greens, stems removed, rough chopped HOW TO MAKE -In a Dutch oven over medium heat, cook bacon in extra virgin olive oil until it begins to brown. -Add in onion, and cook until it starts to soften. -Add in garlic, salt, pepper, and red pepper flakes. Stir to mix. -Add in vinegar. Stir and scrape browned bits from bottom of Dutch oven. -Add in broth, salt pork, water, and collard greens. Stir together. -Bring to a boil, then lower heat, and simmer uncovered for at least an hour, or until softened. -Top with red pepper flakes, if desired.