- 1 bunch collard greens, chopped
- 1 (16 ounce) package hickory-smoked bacon, diced
- 1/2 cup butter
- 1 large onion, chopped
- 2 cubes chicken bouillon, crumbled
- 1 cup water
- 4 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1 pinch ground thyme, or to taste
- 1 pinch dried savory, or to taste
- 4 teaspoons milk
- Put collard greens in a pot full of lightly salted water; bring to a boil, reduce heat to medium-low, and cook until tender, about 1 hour. Drain.
- Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon on paper towels.
- Melt butter in a large pot over medium heat. Cook and stir onion in melted butter until tender, 7 to 10 minutes. Stir bacon, chicken bouillon, water, garlic, oregano, thyme, and savory into the onion; bring to a boil. Stir collard greens into the mixture and simmer 5 minutes. Pour milk over the mixture, stir, and cook another 5 minutes.
05/04/2018
recipepes.com
Down Home Collard Greens, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
