Collard greens compliment just about anything- chicken, fish, pork.Â Serve up your favorite tilapia dish and let the greens do the rest!
- 2 bunches fresh collard greens
- 2 pieces thick-cut bacon
- 1/2 red pepper, chopped
- 1 can original Rotel
- 1 teaspoon hot sauce
- 1 tablespoon minced garlic
- 1 small onion, chopped
- 1/2 teaspoon lemon juice
- 1/2 teaspoon lime juice
- 1/2 tablespoon paprika
- 1 teaspoon chili powder
- Salt & pepper to taste
Get an extra large saucepan, fill with water to the half point.Â Bring to a boil.
While waiting for the water to boil, thoroughly wash front and back of each green.Â Tear leaf away from center, (throw away center) set aside.
When your water has come to a rapid boil, add the greens.Â Stir until all the greens are below the water surface, they will condense quite a bit.Â Return to rapid boil for 15 minutes.
Reduce heat to medium, keeping a steady simmer.Â Add bacon, pepper, Rotel, hot sauce, garlic & onion.Â Stir until mixed.Â Keep on medium heat for 15 minutes.
Add lemon & lime juices, paprika, chili powder and the salt & pepper.Â Stir until mixed.Â Keep on medium heat for 45 minutes.Â Your objective is to reduce the water, soak in flavor and moisten the greens beyond distinction.
Turn to low heat and simmer forÂ 1 hour.Â I know it’s a lengthy process, but believe me- you will know it was worth your wait when you have that first bite!
You are now ready to serve, drain excess water and enjoy!