There's something undeniably comforting about a classic Southern dish, and collard greens with hot sauce and bacon is a soulful masterpiece that never fails to bring warmth to the table. This simple yet flavorful recipe combines the earthy richness of collard greens, the smoky goodness of bacon, and a kick of heat from hot sauce, creating a dish that's sure to become a staple in your home. Join us on a culinary journey as we explore the art of making this timeless Southern favorite.
The hot sauce we use is our Smokey Berbere hot Sauce. This sauce adds an irresistible twist to the classic collard greens, transforming this Southern comfort dish into a flavorful and dynamic culinary experience. This artisanal hot sauce combines the rich, smoky notes of berbere spices with a fiery kick, elevating the humble greens to a new level of sophistication. This is a great alternative to using vinegar.
As the collard greens simmer in a pot, the complex flavors of the Smokey Berbere Hot Sauce infuse every leaf, creating a harmonious blend of heat and smokiness. The berbere spice blend, with its roots in Ethiopian cuisine, imparts a deep, earthy undertone, while the subtle smokiness adds a layer of complexity that tantalizes the taste buds.
Don’t worry if you don’t have Smokey Berbere Hot Sauce you can still make this recipe. Just use your favorite mild vinegar based hot sauce.
Making this recipe was fun as you see in the picture our son was preparing the greens. Kids love to remove the stems from collard greens. Its actually a funs learning activity for kids.
Ingredients:
- 1 bunch of fresh collard greens
- 4 slices of thick-cut bacon
- 1 medium-sized onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon of hot sauce (adjust to taste)
- 1 cup of chicken or vegetable broth
- Salt and pepper to taste
- Olive oil for cooking
Instructions:
- Prepare the Collard Greens: Start by thoroughly washing the collard greens under cold running water. Remove the tough stems and ribs, then stack the leaves and cut them into bite-sized pieces.
- Render the Bacon: In a large, heavy-bottomed pot or Dutch oven, cook the bacon over medium heat until it becomes crispy. Once done, remove the bacon and set it aside. Leave the rendered bacon fat in the pot for added flavor.
- Sauté the Aromatics: Add chopped onions to the pot and sauté them in the bacon fat until they become translucent. Stir in minced garlic and cook for an additional minute, allowing the fragrant aroma to fill the kitchen.
- Add the Collard Greens: Toss the prepared collard greens into the pot, coating them in the flavorful mixture of bacon fat, onions, and garlic. Stir until the greens begin to wilt.
- Pour in the Broth: Pour in the chicken or vegetable broth to add moisture and depth to the dish. Bring the mixture to a simmer, cover the pot, and let it cook for 20-30 minutes, or until the collard greens are tender.
- Season with Hot Sauce: Once the collard greens are tender, add hot sauce to taste. Start with a teaspoon and adjust according to your desired level of heat. Stir well to ensure the hot sauce is evenly distributed.
- Crumble Bacon and Serve: Crumble the reserved bacon and sprinkle it over the collard greens. Season with salt and pepper to taste. Give it a final gentle stir before serving.
Conclusion: Collard greens with hot sauce and bacon is a dish that embodies the heart and soul of Southern cuisine. The robust flavors of the collard greens, smoky bacon, and fiery hot sauce come together to create a symphony of taste that will leave your taste buds singing. This recipe not only pays homage to traditional Southern cooking but also invites you to add your own personal flair. So, gather your ingredients, embrace the simplicity, and savor the soulful richness of this classic dish at your next gathering.