Braised Collard Greens with Bacon and Cornbread

By on February 22, 2018

I knew today was a good one for braised collards with bacon and cornbread, because it was cold, wet and gray outside. Time for health food. Yes.

This morning I out out my biggest stock pot and started a huge pot of bone broth. Easy really. Just combine about 5 pounds bones -beef, pork, poultry, or a combo of these along with a few chicken feet in the pot.

Sprinkle with 1/2 cup cider vinegar and let it stand about a half hour, then add the bones and fill the pot with cold water. Bring it to a boil, then turn it down and let it simmer about 8-10 hours. Strain this bone broth into jars, seal and refrigerate or freeze.

About midway through, add some aromatics: carrot, turnip, onion, garlic, leek. Let these add to the flavor as well as the nutritional value of the broth. After the entire day is done, discard all these ingredients, because you have transferred all the flavor, nutriment and goodness to the broth. Divide broth into quart jars, cover and refrigerate or freeze.

My first use for this bone broth was to make my favorite health broth. What could be better than braised collards with bacon and a side of corn bread? Yum!

Braised Collards with Bacon and Corn Bread

6 slices bacon, chopped
1 sweet onion, chopped
6 garlic cloves, chopped
1 small red or orange bell pepper, chopped
1 tsp. crushed red pepper (or to taste)
1 large bunch turnip, mustard, or collard greens, thick stems discarded and leaves chopped
6 c. bone broth or chicken stock
sea salt and freshly ground black pepper to taste
tabasco or other hot sauce to taste
1. Cook bacon in a large pot over medium heat, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add onion, garlic, and red pepper to pot and cook, stirring occasionally, until onions are soft, 8 to 10 minutes.
2. Add greens, a handful at a time, stirring each addition just until wilted.
3. Add stock and bring to a simmer.
4. Cook, covered, stirring occasionally, until very tender, 25 to 30 minutes. Season with salt and pepper. Finish with a shot of hot pepper sauce.
Serve with your favorite corn bread

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”