Mom Would Be So Proud Collard Greens

1. 1

   Bring a large pot of water to a boil. Add 3 slices of the bacon, sugar, salt, and juice from the lemon to the boiling water. Smash 4 of the garlic cloves and add them to the water, reserving the rest for the candied garlic chips. Boil the water for 45 minutes.

2. 2

   Tear the collard greens into pieces, discarding the central rib/stalk. Add them to the boiling water. Boil for another 45 minutes or until the greens are very tender. Drain well.

3. 3

   Slice the 4 remaining garlic cloves to make the garlic chips. Lightly sprinkle with a pinch of sugar and a pinch of salt. Heat the olive oil in a saute pan over medium heat and saute the garlic until lightly browned and crispy. Remove and set aside.

4. 4

   Cut the remaining bacon slices into thin lardons and fry in the leftover oil from sauteing the garlic chips. When lightly crispy, remove and set aside.

5. 5

   Pour out bacon grease/olive oil retaining only about 1/2 - 1 Tablespoon in the sautee pan. Add the applecider and lightly simmer until slightly reduced, about 5 minutes. Add the butter and stir until melted. Add the drained collard greens and toss in the cider vinegar / butter mixture to completely coat.

6. 6

   Remove the collard greens to a serving dish and top with the bacon lardons and candied garlic chips.

7. 7

   This is an amazing combination of flavors and textures when you eat it and can make a convert of those who are not collard greens fans.

* Per serving · 4 servings · Values may vary.

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