One stalk of collard greens
4 cups of beef broth
1 cups pickle juice
2 cups apple cider vinegar
Quarter pound of bacon
2 chopped onions.
Red pepper flake
You have to clean collard greens. Did you know that? I mean really clean them. I soaked mine in a plastic tub with cool water and apple cider vinegar. I let them sit for an hour before I rinse and pat each leaf dry. For amazing greens there are no shortcuts. Be ready to spend the day preparing one of the best things you’ve ever eaten.
1. Quarter your half pound of bacon and dice your onion. Throw both into the large pot you intend on cooking your greens. We’re going to start here because rendering the fat from the bacon will help the onions caramelize and add the base of flavor for the greens.
2. Roll your cleaned and dry collards like you’re rolling your own cigarette or sleeping bag (depending on your childhood). Chopping them this way helps them cook evenly while also preserving texture.
3. Once your onions begin to caramelize and your bacon is right before crispy, add in your chopped greens little by little allowing the first handful to wilt before the next.
4. Add in the beef stock. Add in the pickle juice. Add in the apple cider vinegar and season. I liberally seasoned these with black pepper, salt, garlic salt, and red pepper flakes.
5. Let these guys cool! I mean, like, for at least 2 hours and any time you can add will only increase the flavor. I recommend 4. The key is adding more liquid as needed. Over time the remaining liquid will turn into a rich broth.