Smoky Collard Greens
- ACTIVE: 30 MIN
- TOTAL TIME: 2 HRS
- SERVINGS: 6 to 8
“I’ve been making collards this way ever since I can remember,” Sarah Simmons says. She gives the greens a double dose of smokiness with bacon and paprika and adds jalapeño for a good kick of heat.
- One 1/2-pound piece of meaty slab bacon
- 1 jalapeño, halved lengthwise
- 1/2 teaspoon garlic powder
- Kosher salt
- Freshly ground pepper
- 4 tablespoons unsalted butter
- 1 tablespoon seasoned salt, such as Lawry’s
- 1/4 teaspoon smoked paprika
- 3 pounds collard greens, stems discarded, leaves cut into 1-inch strips
- In a large pot, cook the bacon over moderately high heat, turning, until it is golden all over, about 4 minutes. Add 3 1/2 quarts of water and bring to a boil. Add the jalapeño, garlic powder, 2 teaspoons of kosher salt and 1/2 teaspoon of pepper and simmer over low heat until the bacon is fork-tender, about 45 minutes.
- Bring the broth to a vigorous boil. Stir in the butter, seasoned salt and smoked paprika. Add large handfuls of the collards at a time, allowing each batch to wilt slightly before adding more. Return the broth to a boil. Reduce the heat and simmer the collards over moderate heat, stirring occasionally, until they are tender, about 30 minutes.
- Discard the jalapeño. Transfer the bacon to a plate, then cut off and discard the skin and fat. Using 2 forks, shred the meat and return it to the pot. Using tongs, transfer the collards and bacon to bowls. Spoon some of the broth over the greens and serve.
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