Recipe: Bacon and Brown Sugar-Braised Collard Greens
Source: Cooking Light
Collard greens are a fairly recent addition to my veggie repertoire but they’ve quickly become a favorite. They are the side dish of choice when pork tenderloin or pork chops are on the menu. Of course, there is bacon and that is one of the great foods of life.
Until now I’ve only ever prepared collards one way, sautéed in olive oil with lots of garlic. I think this recipe uses a more traditional preparation, boiling. Before that all you have to do is wash the greens, fry up some bacon, and sauté the onions and garlic. Easy peasy.
I had such high hopes for this recipe but it was not good. Even the dudely who tends to look on the bright side of everything had nothing good to say about this dish. I think its downfall was the brown sugar. I had initially thought the sugar might temper some of the bitterness collards can have but no, no, no. It just made sweet collards. And sweet collards are not good collards. And that’s something coming from a girl who has never turned down a sweet.