the id, the ego, & the single misfiring brain cell

This isn't really "blog-worthy," if there even is such an animal. I just want to be able to pull up this recipe anywhere, and if y'all decide to try it and you like it, more's the better. :)

I didn't much care for collards, growing up. Oh, I could and did eat them, but I didn't love them. Now I do, but only after finding a way to cook them that appeals to my tastes. (I think what was different back home was that we normally just cooked them with a chunk of fried salt pork in the pan, then enough water to boil/steam the greens until tender. I like my dishes a bit...busier and spicier, as it turns out.)

I began with this recipe: http://allrecipes.com/recipe/kickin-collard-greens/ .

This is my version of that: 

1 tablespoon(ish) olive oil
About ¼ cup cooked, crumbled bacon
2 medium white onions, chopped fine
2 cloves(ish) garlic, minced
2 teaspoon salt
1 teaspoon pepper
4 cups chicken broth
1 pinch(ish) red pepper flakes
1 pound fresh collard greens
3-4 medium carrots, chopped in small bits

I prepped the greens like this lady demonstrates (https://www.youtube.com/watch?v=JYjisV1OMI8), including the “massage.” Yes, I stemmed them after washing, then finely chopped the stems and threw those in the mix, too. You can't even tell they're there, once cooked, and you haven't wasted a thing. 

Heat oil in a large pot over medium-high heat. Add bacon and onion; cook until tender (about 5 minutes). Add garlic, and cook until just fragrant. Add collard greens and carrots, and fry until they start to wilt. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Bring pot to boil, stir, reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

They are fantastic, and you should consume the "pot liquer"; it's delicious and full of vitamins.

And don't forget the cornbread.

d