Updated Collard Greens

Side Dishes Greens

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. 

By / Photography By | September 04, 2022

Ingredients

  • 6 ounces slab bacon, finely chopped
  • 4 garlic cloves, minced
  • 1 teaspoon sambal
  • 3 pounds collard greens, sliced into 1-inch-thick strips
  • 3 cups low-sodium chicken broth
  • 1/2 cup rice vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon sesame oil
  • 2 teaspoons sesame seeds
  • 1 teaspoon fish sauce
  • 2 teaspoons soy sauce
  • salt and freshly ground pepper, to taste

Preparation

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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Ingredients

  • 6 ounces slab bacon, finely chopped
  • 4 garlic cloves, minced
  • 1 teaspoon sambal
  • 3 pounds collard greens, sliced into 1-inch-thick strips
  • 3 cups low-sodium chicken broth
  • 1/2 cup rice vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon sesame oil
  • 2 teaspoons sesame seeds
  • 1 teaspoon fish sauce
  • 2 teaspoons soy sauce
  • salt and freshly ground pepper, to taste

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