Before we moved to Fort Hood, TX my husband was stationed at Fort Benning, GA. In the six months that we lived there we took a couple of trips to Atlanta and each time we went there we had to go to this restaurant downtown called Max Lager’s. It was my husband’s requirement. Now keep in mind, this was in my pre paleo/real food days, and even before my stint as a vegetarian. Although I’m sure they are delicious, cast iron mac & cheese, fish & chips, and southern fried chicken don’t really have a place in my diet now. Actually they didn’t have place in my diet then either because I was gluten free and dairy free at that point. So I’m pretty sure I just got a salad whenever we ate there.
But anyway, the first time we went there my husband ordered the southern fried chicken which came with bacon braised collard greens. Now, having lived the entirety of my life up until that point on the west coast, I had never tried collard greens before. But I was curious, so I took a bite of my husband’s collard greens and oh my gosh they just melted in my mouth. They were so tasty! I’m pretty sure I stole the rest of his side of collard greens that night, and each time we went back there I ordered a side for myself to go with my salad.
Since that day, collard greens have become my favorite leafy green veggie, maybe even my favorite non starchy veggie. I don’t typically take the time to make them in the traditional southern way that I’m sure they employed at Max Lager’s because, frankly I just don’t have 2 hours to spend making a side dish. But I have found a way to make equally delicious bacon braised collard greens in under 30 minutes with just a little homemade bone broth, some salt, and of course, bacon!
- 3 slices bacon, diced
- 1 bunch collard greens (or other leafy green of choice), chiffonade
- 4 oz bone broth
- Salt to taste
- Heat pan over medium heat
- Add bacon and cook until crisp
- Add collard greens and stir to coat in bacon grease
- Add bone broth, bring to a simmer and reduce heat to medium low
- Cook until greens are wilted and the bone broth has evaporated, stirring occasionally, about 20 minutes
One day, I’d like to take a crack at true southern-style collard greens that are slow braised for a couple hours, but for now these bacon braised collard greens will more than do.
In vibrant health,