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Long-Cooked Collards with Apples and Bacon
½ teaspoon dried thyme
1 onion, sliced (about 1 cup)
¼ teaspoon crushed red pepper
1 14 ounce can reduced sodium chicken or vegetable broth
2 tablespoons cider vinegar
Hot sauce
SaltBlack pepper
Instructions
- In a deep 12-inch skillet, melt butter over medium heat. Add apples and thyme, stirring to coat. Spread evenly; cook 7 minutes or until browned and tender, turning once. Remove from skillet and set aside.
- In the same skillet, cook bacon over medium heat until crisp. Leaving drippings in skillet, transfer bacon to paper towels; crumble and set aside. Add onion to skillet; cook, stirring occasionally, until softened and just golden, about 10 minutes. Stir in garlic and crushed red pepper. Cook, stirring constantly, until fragrant, about 1 minute.
- Using tongs, add collard greens to skillet, about 2 cups at a time, folding greens into onion mixture. When all the greens have been incorporated, add about 1 1/2 cups chicken broth, leaving 1 inch of greens not submerged. Increase heat and bring to boiling; reduce heat and simmer until tender but not mushy, 30 to 45 minutes.
- Stir vinegar and a few dashes hot sauce into greens. Gently stir in apples. Season with salt and black pepper. Top with bacon before serving.
Photo and Recipe Credit Midwest Living
