Ingredients
- 2 strips thick-cut smoked bacon, optional
- 3 tablespoons olive oil, Spanish preferred
- 10 cloves garlic, smashed and finely chopped
- 1/4 teaspoon crushed red pepper
- 1 bunch (about 8 cups) collards stemmed, then made into a chiffonade by rolling the leaves and cutting into very thin strips
- Kosher salt and freshly ground black pepper
- A few wedges of lemon
Instructions
In a large pot, such as a Dutch oven, add the bacon and cook over medium-low heat until crispy and the fat is rendered, about 5–8 minutes. Using a slotted spoon, remove the bacon and reserve.
Add the oil olive to the bacon fat and turn the heat up to medium. Add the garlic and sauté for about 1 minute. Sprinkle in pepper and add the collards, tossing with tongs to coat them with the oil until they wilt. Cook for about 10 minutes. If the collards start to stick to the pan, add a little water. After 10 minutes, taste. They should be crisp-tender. If not, cook a little longer until they get to the tenderness that you prefer. Stir in the reserved cooked bacon. Remove from heat and season with salt, pepper, and fresh lemon juice. Transfer to a serving bowl and plate up with some rice and beans.
