These are not your Mamaw’s collard greens. This is a recipe I have taken years to develop. The idea is to create collards that burst with umami from the bacon fat and rich soy and fish sauces with a little brown sugar for balance. Sambal gives it some heat. The end result is a pot likker that can be used in other recipes to create bold flavor.
1. Sauté bacon in a heavy bottomed saucepan until browned and fat is rendered. Add garlic and sauté 1-2 minutes until fragrant. Add remaining ingredients and bring to a boil.
2. Reduce heat to a simmer and cook for 1 1/2 – 2 hours or until tender.
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