Ingredients
2
pounds collard greens, ribs and stems removed and leaves coarsely chopped (about 8 cups)
6
cups water
6
slices bacon, chopped
1
medium onion, chopped (1/2 cup)
1
jalapeño chili, seeded and finely chopped
1/2
teaspoon dried thyme leaves
1/2
teaspoon seasoned salt
1/2
teaspoon pepper
Preparation
In 4-quart Dutch oven, heat water to boiling. Add collard greens to water; heat to boiling. Boil 30 minutes; drain.
Meanwhile, in 12-inch skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Remove bacon with slotted spoon, reserving 1 tablespoon bacon fat in skillet. Drain bacon on paper towels.
In same skillet, heat reserved bacon fat over medium heat. Cook remaining ingredients in bacon fat 5 minutes, stirring frequently. Stir in collard greens and bacon; reduce heat to low. Cover and cook about 15 minutes longer, stirring occasionally, until collard greens are very tender.
