From Huntsville, Alabama - King David's Country Collard Greens

Special guest David Henry shares his family recipe for delicious collard greens.


8 thick slice Applewood bacon, chopped

2 large onions, chopped

4 cloves garlic, chopped

32 ounces chicken stock

2 pounds collard greens, shredded*

2 teaspoons ground pepper

1 teaspoon salt

4 tablespoons butter, room temperature

*You can now find bags of collards that have already been triple-washed, de-stemmed and shredded.  If you buy heads of collards, you must wash them thoroughly because otherwise, they can be gritty.


In a large soup pot, saute bacon until the fat is rendered.  Add onion and stir until onion softens.  Stir in garlic just for a minute.  Add chicken stock, bring to a boil and add collard greens.  Turn heat to medium-low, cover and cook 45 minutes to an hour, checking once or twice for moisture, until tender.    Season with salt and pepper and stir in butter.  Serves 6 - 8.