So here I am again, standing in front of the fridge, looking for something for our St. Patrick’s Day potluck. Hmm–something green? As I explained in my Key lime pie tarts recipe blog, I’m all about using ingredients you already have in the pantry, and making them work. Why go out and buy ingredient items you probably won’t use again? Use what you have, even if it isn’t a typical or traditional dish to fit the theme. Make it work.
Behold, collard greens! Collard greens have such a rich green color to them. They also provide a good dose of protein. They are full of fiber, calcium, and iron. Collard greens are typically used as a side in Southern dishes, but this recipe is so good I am guilty of eating it as a main dish! This superfood is super tasty and nutritious, and not to mention very easy to make.
The trick to great tasting collard greens is a quick blanch before you cook them further. This helps remove some its bitterness. Place them in boiling water for 2-3 minutes, then strain them. They’ll be good to go for the next step. If cooked correctly, collard greens have great texture and a peppery bite to them. I also used pork jowl instead of regular bacon. Pork jowl comes from pig cheeks. It has a cured smokey flavor, is lean, tender, and goes well with this recipe. These skillet collard greens will look great at our green themed potluck table. Irish or not, this recipe is a hit. Let’s eat.
Here is the recipe:
Prep Time: 5 minutes
Cook Time: 20 minutes
- 1 Lb collard greens, chopped and blanched (see above)
- 1 medium size yellow onion, sliced
- 3 cloves of garlic, chopped
- Pork jowl bacon, sliced about ¼ inch in thickness, then diced (regular bacon will work)
- 1 tsp salt (plus more to taste)
- 1 tsp black ground pepper (plus more to taste)
- 2 cups of chicken stock
- 2 Tbsp olive oil
- In a medium sized cast iron skillet, add the olive oil, salt, pepper, onions, and garlic. Cook on medium heat for 2-3 minutes, or until the onions start to turn translucent.
- Add the diced pork jowl while mixing all the ingredients together. Cook for 5 minutes until the pork jowl starts to turn a light golden brown.
- Now add in the collard greens. Stirring often, cook for 8 minutes or so.
- Add the chicken stock and let the liquid reduce for about 3-4 minutes.
- Remove the skillet from the heat. Add additional salt and ground pepper to taste.