D: The Cookbook Recipes: Pecan Lodge’s Collard Greens

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photography by Kevin Marple

Serves 12

INGREDIENTS

For the collard greens:
1 cup bacon, diced
4 ounces butter, unsalted
1 cup yellow onion, chopped
3 pounds collards, stemmed and cut into 1-inch square pieces

For the broth:
8 cups water
1 tablespoon salt
3/4 cup brown sugar
2 tablespoons smoked paprika
1 tablespoon garlic powder
1/3 cup cider vinegar
1/2 teaspoon cayenne

STEPS

Partially brown bacon in large stock pot. Add butter and onions and cook onions until lightly browned. Add collards and wilt. Add water and remaining ingredients. Bring to a boil, then simmer to reduce by half, approximately 20 minutes.