Carter's Kitchen's Peppered Collard Greens Recipe | Tasting Table
Prep Time:
Cook Time:
5 minutes
Servings:
4 as a side dish
Ingredients
  • 4 strips thick-cut smoked bacon
  • 2 cups chicken broth
  • Ice and cold water
  • 2 tablespoons kosher salt
  • 1½ large bunches collard greens (about 3 pounds)--stems removed and leaves stacked, rolled into a long cylinder and thinly sliced crosswise into ⅛-inch-wide strips
  • 1 small shallot, finely chopped
  • Rounded ¼ teaspoon white pepper
  • 2 tablespoons pepper vinegar (from a jar of pickled peppers) or hot sauce (preferably Cholula)
Directions
  1. In a medium saucepan set over medium heat, add the bacon and cook until the fat renders and the bacon is browned, about 10 minutes. Add the chicken broth and bring to a simmer. Cook until reduced by half, about 30 minutes. Remove the bacon and discard; set the stock aside.
  2. Fill a large bowl with ice and cold water and set aside. Fill a large pot with water, add the salt and bring to a boil over high heat. Add the collard greens and blanch for 3 minutes. Use a slotted spoon to remove the greens and transfer to the ice-water bath. Once they're cool, drain the greens, place in a kitchen towel and wring out as much liquid as possible.
  3. In a large skillet set over medium-high heat, add the reserved stock. Add the shallot and simmer for 2 minutes. Stir in the collards and cook until they are just heated through, about 2 minutes. Add the white pepper and pepper vinegar and toss to coat. Use a slotted spoon to transfer to a bowl and serve.