Recipe by Jackie Savell
Collard greens have become one of barbecue side dishes that are featured by many of the leading barbecue restaurants around the country. This version balances heat and sweetness to make a dish that compliments many different kinds of barbecue beef and pork.
- 4-6 slices of bacon
- 1/2 cup chopped onions
- 1/2 to 1 tsp red pepper flakes
- 6-8 cups chicken stock
- 1 pkg pre-washed and chopped collard greens
- 1 pound light brown sugar
Brown bacon in a large stockpot. When the bacon is almost crisp, add onion. When onion is almost transparent, add pepper flakes. Add stock and bring to a boil. Add greens and add salt and pepper to taste. After greens have cooked down, add sugar. Simmer for 30 minutes.