|North Woods Ranch bacon ends|
NPR and CYWH for two sources).
When the bacon has rendered out its fat, turn the heat up to medium-high. Add the collards and toss in the hot fat, layering the bacon pieces on top to weigh down and wilt the greens. Once the greens have shrunk about half-way down, pour in a 1/2 cup of pork or chicken stock. This will deglaze the bottom of the pan and shock the greens with a blast of steam.
Recipe at a glance
- 2 bunches of collards, kale, or mustard/turnip/beet greens
- 8 oz North Woods Ranch Bacon
- 4 oz chicken or pork stock
- Vinegar or red pepper to taste
Remove the stems from the greens. Roll the greens up and slice into thin strips, like fettuccine noodles.
Rough chop the bacon, then add to a skillet over medium heat. Once bacon has rendered out the majority of its fat, 6-8 minutes, turn heat to medium high to crisp up bacon.
Add greens and toss in hot bacon fat. Work bacon on top of the greens to help with the cooking/wilting. After a few minutes, add the stock and scrape up the bottom of the pan while the stock steams and boils. This will cause the greens to cook down rapidly.
Once the greens are tender, adjust seasoning and top with red pepper or vinegar, as your taste dictates.