Bohemian Collards

Name: Bohemian Collards
Ingredients: 1 large bunch collard greens (about 2 pounds); 6 bacon strips, chopped; 1 tablespoon olive oil; 1/2 cup chicken broth; 1-1/2 cups fresh or frozen corn (about 7-1/2 ounces); 1 cup chopped sweet red pepper; 1/2 teaspoon salt; 1/4 teaspoon crushed red pepper flakes; 1/4 teaspoon pepper

9 ingredients

2 steps

Ingredients

1 large bunch collard greens (about 2 pounds)
6 bacon strips, chopped
1 tablespoon olive oil
1/2 cup chicken broth
1-1/2 cups fresh or frozen corn (about 7-1/2 ounces)
1 cup chopped sweet red pepper
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper

Directions

1

Trim thick stems from collard greens; coarsely chop leaves. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir collard greens in bacon drippings and oil just until coated. Add broth; bring to a boil. Reduce heat; simmer, covered, until greens are very tender, 25-30 minutes.
2

Add corn, red pepper, salt, pepper flakes and pepper. Cook and stir until heated through. Sprinkle with bacon.