I had never tried collared greens before this recipe, but when I saw bushels at the farmer’s market last Saturday I figured what better time to buy than the present. I figured that because my current love of roasted kale chips is so strong, it was pretty safe to guess I would enjoy this form of leafy greens as well. I decided to keep things simple, keep the recipe my own, and add flavor while keeping the dish light.
Turkey Bacon Collared Greens
3 slices Turkey Bacon
1/2 diced Onion
2 cloves Minced Garlic
Over medium heat, cook Turkey Bacon in grill pan/fry pan until fully cooked. Then set bacon aside. (I used the same grill pan that I had cooked my pork chops in).
(My pork chops were simply seasoned with sea salt, thyme and parsley, then drizzled with olive oil and grilled).
Add onions to pan and cook for 3-4 minutes. Add in garlic and cook another 2-3 minutes.
While bacon, onions and garlic are cooking, prepare collared greens. Wash each leaf at a time and set aside.
Remove stem from the center of each leaf.
Roll leaf and cut into slices.
Continue process until all the leaves are prepped.
Add collared greens to grill pan along with onions and garlic. Chop turkey bacon and add to pan as well.
Cover with a lid and cook on medium-low heat 5-7 minutes. Stir together to mix up ingredients.
I served the greens along with grilled pork chops, and roasted carrots and potatoes.
Have you ever had collared greens? What do you think is the best way to prepare them?
What is your favorite ‘southern staple’?