If you’re from the South, then you are familiar with the tradition of eating black eyed peas and collard greens for New Year’s. I’ve already shared my recipe for bacon black eyed peas, but this year, I thought I would share my recipe for collard greens. Now, we like our food a little spicy, so these have some flavor, but you can always adjust the spice if you want.
1/2 lb. collard greens, chopped
1 medium onion, chopped
3 garlic cloves, diced
1 tsp. salt
1 tsp. butcher block pepper
1 tsp. cumin
3 cups chicken broth
8 slices bacon
Add some olive oil to a large pot and heat over medium-high heat.
Add the bacon to the pot (in batches) and cook until crisp, remove to a plate and drain.
Crumble bacon and add it back into the pot with the drippings.
Add the onion and cook until tender.
Add the garlic and cook 2-3 minutes.
Add the chopped collard greens in batches and cook until wilted.
Add the chicken broth and spices, then reduce heat and simmer for 1 hour.
There you go, super easy! Have a Happy New Year!