Cooking Collards with Bacon: A Match Made in Heaven

Collard greens are a staple in many cuisines, particularly in Southern American cooking. These nutritious, leafy greens are packed with vitamins, minerals, and antioxidants, making them a great addition to a healthy diet. One of the most popular ways to cook collards is with bacon, which adds a smoky, savory flavor that complements the slightly bitter taste of the greens. In this article, we’ll explore the best ways to cook collards with bacon, including different cooking methods, recipes, and tips for achieving the perfect dish.

Why Cook Collards with Bacon?

Cooking collards with bacon is a classic combination that has been enjoyed for generations. The smoky flavor of the bacon pairs perfectly with the earthy taste of the collards, creating a delicious and satisfying side dish. But why does this combination work so well? Here are a few reasons:

• Bacon adds flavor: Bacon is a flavor enhancer that adds a rich, savory taste to the collards. The smoky flavor of the bacon complements the slightly bitter taste of the greens, creating a balanced flavor profile.
• Bacon adds texture: The crispy texture of the bacon adds a nice contrast to the soft, tender collards. This texture combination makes the dish more interesting and engaging to eat.
• Bacon makes the dish more appealing: Let’s face it, bacon makes everything better. The addition of bacon to collards makes the dish more appealing and appetizing, even to those who may not be fans of greens.

Choosing the Right Collards

Before we dive into the cooking methods, let’s talk about choosing the right collards. There are several types of collard greens available, including:

• Curly-leaf collards: These are the most commonly available type of collard green. They have a curly, ruffled texture and a mild flavor.
• Flat-leaf collards: These collards have a flat, smooth texture and a slightly stronger flavor than curly-leaf collards.
• Red collards: These collards have a reddish-purple color and a slightly sweeter flavor than other types of collards.

For cooking with bacon, curly-leaf collards are a good choice. They have a mild flavor and a tender texture that pairs well with the smoky flavor of the bacon.

Cooking Methods

There are several ways to cook collards with bacon, including:

Boiling

Boiling is a simple and easy way to cook collards with bacon. Here’s a basic recipe:

• 1 pound collard greens, chopped
• 6 slices of bacon, chopped
• 1 onion, chopped
• 1 garlic clove, minced
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Combine the chopped collards, bacon, onion, garlic, salt, and pepper in a large pot. Add enough water to cover the ingredients and bring to a boil. Reduce the heat to low and simmer for 30-40 minutes, or until the collards are tender.

Sauteing

Sauteing is a quick and easy way to cook collards with bacon. Here’s a basic recipe:

• 1 pound collard greens, chopped
• 4 slices of bacon, chopped
• 1 onion, chopped
• 1 garlic clove, minced
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Heat a large skillet over medium-high heat. Add the chopped bacon and cook until crispy. Remove the bacon from the skillet and set aside. Add the chopped onion and garlic to the skillet and cook until the onion is translucent. Add the chopped collards to the skillet and cook until they are tender. Return the bacon to the skillet and stir to combine.

Braising

Braising is a cooking method that involves cooking the collards in liquid over low heat. Here’s a basic recipe:

• 1 pound collard greens, chopped
• 6 slices of bacon, chopped
• 1 onion, chopped
• 1 garlic clove, minced
• 1 cup chicken broth
• 1/2 cup water
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Combine the chopped collards, bacon, onion, garlic, chicken broth, water, salt, and pepper in a large Dutch oven. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the collards are tender.

Tips and Variations

Here are a few tips and variations to help you achieve the perfect collards with bacon:

• Use high-quality bacon: The quality of the bacon can make a big difference in the flavor of the dish. Look for thick-cut, smoked bacon for the best flavor.
• Don’t overcook the collards: Collards can become bitter if they are overcooked. Cook them until they are tender, but still crisp.
• Add aromatics: Onions, garlic, and shallots are all great aromatics to add to collards with bacon. They add a depth of flavor and aroma to the dish.
• Use different types of liquid: Chicken broth, beef broth, and even beer can be used to add moisture and flavor to the collards.
• Add a splash of vinegar: A splash of vinegar can help to balance the flavors in the dish and add a bit of brightness.

Recipe: Braised Collards with Bacon and Onions

Here’s a recipe for braised collards with bacon and onions:

Instructions:

1. Combine the chopped collards, bacon, onion, garlic, chicken broth, water, salt, and pepper in a large Dutch oven.
2. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the collards are tender.
3. Serve the collards hot, garnished with chopped bacon and onions.

Conclusion

Cooking collards with bacon is a simple and delicious way to prepare this nutritious green. By following the tips and recipes outlined in this article, you can create a dish that is both flavorful and healthy. Whether you prefer to boil, saute, or braise your collards, the addition of bacon is sure to make the dish more appealing and appetizing. So next time you’re looking for a new way to cook collards, give cooking with bacon a try. Your taste buds will thank you!

What are collard greens and how do they taste?

Collard greens are a type of leafy green vegetable that belongs to the Brassica family, which also includes cabbage, broccoli, and kale. They have a slightly bitter and earthy flavor, similar to kale, but with a milder taste. The flavor of collard greens can be described as rich and savory, making them a great addition to many dishes.

When cooked, collard greens can be tender and slightly sweet, especially when paired with ingredients like bacon, garlic, and onions. The bitterness of the greens is balanced by the smoky, salty flavor of the bacon, creating a delicious and harmonious flavor combination.

Why do collard greens pair well with bacon?

Collard greens and bacon are a match made in heaven because of their contrasting flavors and textures. The smoky, salty flavor of the bacon complements the earthy, slightly bitter taste of the collard greens, creating a balanced and savory flavor profile. The crispy texture of the bacon also provides a nice contrast to the tender, slightly chewy texture of the cooked greens.

Additionally, the fat content in bacon helps to balance the bitterness of the collard greens, making them more palatable and enjoyable to eat. The combination of collard greens and bacon is a classic Southern pairing that has been enjoyed for generations, and for good reason – it’s a delicious and satisfying combination that is sure to please even the pickiest of eaters.

How do I choose the freshest collard greens?

When choosing collard greens, look for bunches with fresh, crisp leaves that are free of wilt and yellowing. The leaves should be a deep green color, and the stems should be firm and crunchy. Avoid bunches with signs of damage, such as torn or bruised leaves, as these can be a sign of age and decreased freshness.

It’s also a good idea to choose organic collard greens whenever possible, as these tend to be grown with fewer pesticides and other chemicals. If you’re buying from a farmer’s market or CSA, ask the farmer about the growing conditions and harvesting methods to ensure that you’re getting the freshest, highest-quality greens possible.

Can I use frozen or canned collard greens instead of fresh?

While fresh collard greens are always the best choice, frozen or canned greens can be a convenient and affordable alternative. Frozen collard greens are typically blanched and then flash-frozen to preserve their flavor and nutrients, and can be just as nutritious and delicious as fresh greens.

Canned collard greens, on the other hand, are often packed in salt or other seasonings, which can affect their flavor and texture. However, they can still be a good option if you’re short on time or can’t find fresh greens. Just be sure to rinse them thoroughly and drain off any excess salt or liquid before using.

How do I cook collard greens with bacon?

To cook collard greens with bacon, start by chopping the bacon into small pieces and cooking it in a large skillet over medium heat until crispy. Remove the bacon from the skillet and set it aside, then add the chopped collard greens to the skillet and cook until they’re tender and slightly wilted.

You can also add aromatics like garlic and onions to the skillet with the bacon for added flavor. Once the greens are cooked, stir in the crispy bacon and any accumulated pan drippings, and season with salt, pepper, and any other desired spices or herbs.

Can I add other ingredients to my collard greens and bacon?

One of the best things about cooking collard greens with bacon is that you can customize the dish to your taste by adding other ingredients. Some popular additions include diced onions, minced garlic, chopped bell peppers, and sliced hot peppers.

You can also add a splash of vinegar or a squeeze of fresh lemon juice to balance the richness of the bacon and greens. Other options might include chopped fresh herbs like parsley or thyme, or a sprinkle of grated cheese like Parmesan or cheddar.

Are collard greens and bacon a healthy combination?

While collard greens are a nutrient-rich, low-calorie food, the addition of bacon does increase the fat and sodium content of the dish. However, in moderation, collard greens and bacon can be a healthy and satisfying combination.

The key is to balance the richness of the bacon with the nutrient-dense greens, and to use leaner bacon options or reduce the amount of bacon used. You can also add other nutrient-rich ingredients like beans, sweet potatoes, or whole grains to make the dish more filling and nutritious.