Brazilian Collards

Brazilian Collards
  • 1/2 pound peppered bacon, diced
  • 1 onion, chopped
  • 2 pounds collard greens - rinsed, stemmed and torn into 3x6 inch pieces
  • 1 cup chicken stock
  • 1 teaspoon cayenne pepper
  • 2 tablespoons red wine vinegar


  1. Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes.
  2. Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes.
  3. Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2.

04/02/2017
Brazilian Collards, recipe PT15M PT1H 5 455 calories

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