bacon dripping collard greens
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In my humble opinion, nothin’ beats a good pot of collard greens…well, unless it’s a great pot of collards with extra flavor added with just a few ingredients. Using the Dole tomato soup added a richness to these collards, and you’d never know they were in there~~it’s just like you’ll be saying, ‘wow, what’s happening with these collards. Then, of course, the corn is a treat that gives an extra texture, flavor and look.
Actually, these collards are quite elegant looking when plated, and when served with something like chicken or a pork chop, fried or baked, you’ll feel like you’ve hit pay dirt. Of course, I’ve been known to just fix this pot and it IS the dinner…yep, I can’t get enough of collards.
A roasted bird would be perfect to serve with these collard greens! And, I’m going to show you how to get three meals out of one bird!
southern bacon dripping collards & corn
Ingredients
- 2 bunches collards, stems removed and chopped
- 1 ½ tsp sea salt
- 1 tsp. onion powder
- 1 tsp. granulated garlic
- 1 tsp. red chili flakes
- 1/3 cup beef broth
- 2/3 cup Spicy V8 Juice
- 2 cups corn, frozen kernels
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Instructions
- In a large pot, over medium heat put the bacon drippings. Add in the greens and using tongs, toss well coating with the drippings.
- Combine the salt, onion powder, garlic, and chili flakes in a small bowl, blend and then sprinkle on the greens and toss well.
- Cover and cook on medium high about 15 minutes tossing a couple of times.
- Add the broth and soup and toss into the greens. Reduce the heat to medium low and cook another 35-45 minutes tossing with tongs several times.
- Add the corn, reduce to simmer, and let it cook another 15-20 minutes. Keep warm until ready to serve.
Notes
Save some time and buy the pre-chopped collard greens or a combination of greens like collards, kale, chard and turnips.
If you prefer to omit the corn, no problem. Still as good as ever!
