Collard Greens with Chinese Bacon

Collard greens, like kale, needs a little extra TLC. The raw leaves are tough and the stalks are even tougher. However, it's not unlike other forms of greens that require you to cook it so before it becomes edible. The key ingredient in this recipe is the Chinese bacon.

Seves 2

Ingredients

4 cups of collard greens

1/2 a small white onion (about 1/2 cup) diced

2 clove garlic 

1/4 cup diced or thinly sliced Chinese bacon (about a 5 or 6 inch portion)

1/2 tsp sesame oil

1/2 tsp olive oil

3- 4 oz of water

Directions

1. Wash and dry the greens thoroughly. 
2. Remove the tough stalk and "spine" from the leaves, then cut the leaves into 1 - 2 inch pieces. 
3. Heat the oil in a large pan, add garlic. 
4. Once garlic is starting to turn a light golden color, add onions. Move the contents of the pan around to keep pieces from burning. 
5. Once onions are starting to caramelize (about 5 - 7 mins), add the Chinese bacon to the pan and about 2 oz of water. The bacon with soften and render while the onions continue to caramelize. Move contents around every couple of minutes for about 5 min. 
6. Add the greens to the pan and another 1- 2 oz of water. Stir contents then cover for about 5 min. The greens will wilt down. 
7. Remove lid and toss contents around the pan. Let the liquid cook down. The greens should be a dark, vibrant green. 
8. Transfer to plates and serve. 

This was delicious with some Ginger Scallion Rockfish and rice.