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.