2 bunches collard greens or a mix of greens Sea salt and freshly ground pepper 3 medium potatoes scrubbed and coarsely diced 3-4 strips of bacon cut into small pieces: optional 2 tablespoons peanut or olive oil ½ onions finely chopped 2 garlic cloves finely chopped Good pinch of red pepper flakes Hot pepper sauce or vinegar for the table Strip the collard leaves from the stem and wash the greens. Bring a few quarts of water to a boil. Add salt and the greens, and then simmer for 10 minutes. Scoop them into a bowl. Add the potatoes to the cooking water and simmer until tender, 7-10 minutes. Meanwhile cook the bacon in a large nonstick skillet over medium heat until browned. Set it on paper towels to drain, discard the fat, and wipe out the pan. Return the pan to the heat, add the oil, and when it is hot, add the onion. Cook over medium heat for 5 minutes. Coarsely chop the cooked greens, and then add them to the pan along with the garlic and pepper flakes. Scoop some of the potato water into the pan as well so that everything cooks in a little moisture, adding more water as needed. When the potatoes are tender, scoop them out and add them to the greens. Add the bacon, and then toss everything together. Taste for salt and season with pepper. Keep everything distinct or mash the potatoes into the greens. It is messy looking this way but especially good. Season with pepper sauce or vinegar.
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