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Island Collards


2 lb Collard Greens, with tough stems removed and leaves well washed

¼ lb bacon, cut into 1/8 inch cubes

1 tablespoon finely minced garlic

Salt and freshly ground pepper

¼ cup defatted chicken broth


Stack 4-6 collard leaves and roll them up diagonally. Thinly slice the leaves crosswise and save. Place bacon in a large, heavy pot over low heat and cook for 5 minutes, stirring, to render fat. Add garlic to the bacon and cook for 2 minutes. Do not brown. Add collard greens, in batched if necessary, until they all fit. Combine ingredients well; season with salt and pepper. Drizzle greens with chicken broth. Cover pot and cook over medium-low heat for 10-12 minutes, stirring occasionally until just tender but still slightly crunchy. Serve hot. Serves 8