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Prep 25min
Total0min
Servings4
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Ingredients
2
pounds collard greens, ribs and stems removed and leaves coarsely chopped (about 8 cups)
6
cups water
6
slices bacon, chopped
1
medium onion, chopped (1/2 cup)
1
jalapeño chili, seeded and finely chopped
1/2
teaspoon dried thyme leaves
1/2
teaspoon seasoned salt
1/2
teaspoon pepper
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Steps
1
In 4-quart Dutch oven, heat water to boiling. Add collard greens to water; heat to boiling. Boil 30 minutes; drain.
2
Meanwhile, in 12-inch skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Remove bacon with slotted spoon, reserving 1 tablespoon bacon fat in skillet. Drain bacon on paper towels.
3
In same skillet, heat reserved bacon fat over medium heat. Cook remaining ingredients in bacon fat 5 minutes, stirring frequently. Stir in collard greens and bacon; reduce heat to low. Cover and cook about 15 minutes longer, stirring occasionally, until collard greens are very tender.
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For true southern flavor, offer cider vinegar on the side for those who want to add a splash.
During last 5 minutes of cooking, stir in 1 can (15 to 16 oz) black-eyed peas, rinsed and drained.
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