Sherla's Southern Greens
Sherla's Southern Greens
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 435
- Total Fat
- 32
- Saturated Fat
- 10
- Carbohydrates
- 23
- Dietary Fiber
- 10
- Sugar
- 7
- Protein
- 19
- Cholesterol
- 50
- Sodium
- 752
- Total: 1 hr
- Prep: 10 min
- Cook: 50 min
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 435
- Total Fat
- 32
- Saturated Fat
- 10
- Carbohydrates
- 23
- Dietary Fiber
- 10
- Sugar
- 7
- Protein
- 19
- Cholesterol
- 50
- Sodium
- 752
- Total: 1 hr
- Prep: 10 min
- Cook: 50 min
Ingredients
1 pound bacon, diced
2 Spanish onions, sliced
4 cloves garlic, sliced thin
1 pound collard greens
1 pound kale
1 pound mustard greens
1 pound Swiss chard
1 teaspoon red chile flakes
1 large pinch salt
1/4 cup red wine vinegar
1 teaspoon sugar
Your favorite hot sauce (I love Sriracha)
Directions
- In a large Dutch oven, add the bacon to the pan over medium heat and cook until the fat begins to render. When the bacon is almost crisp, add the onions and sweat for 3 minutes. Add the garlic and sweat for an additional minute. Remove the tough stems of the greens and discard. Roughly chop the greens and tender stems and add them to the pan with the chile flakes and a large pinch of salt. Cover and cook over low heat for 10 minutes. Remove the lid and add the vinegar and sugar. Put the lid back on and cook for an additional 30 minutes. Remove from the heat and check your seasoning; if it's not spicy enough for you, add your favorite hot sauce to taste.
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Karen G.
This is the best recipe for greens I’ve ever made! I waited till the end to add the red chili flakes because I’m sensitive to spice. So this recipe was good because it was easy to gradually increase the spice. The bacon grease added a lot of flavor and was a nice way to cook greens. And of course the garlic is a major plus! (Some other recipes actually have no garlic!)
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