The almond-rhubarb coffee cake has a delicious streusel topping and is sweet and moist.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
Ingredients
- ¼ cup bacon drippings
- 4 bunches collard greens, tough stems removed
- salt to taste
- 3 cups water, or more as needed (Optional)
Instructions
- Heat bacon drippings in a cast iron skillet over medium heat. Cook and stir greens in hot drippings until limp, tender, and significantly reduced in size, 1 to 4 minutes, depending on how tough the greens are. Season with salt and serve straight from the skillet.
- If you prefer extra-tender greens, add 3 cups water to greens in the skillet; season with salt. Bring to a boil and cook for 1 hour, adding more water as needed.
- To get drippings, fry 4 to 8 strips bacon in a cast iron skillet or frying pan until most of the grease cooks out and thickly coats the bottom of the skillet.
- If you boil the greens without frying them first, you will need to boil them for at least 2 hours with some pork to reduce the bitterness of the greens.
- The original recipe calls for “a mess” of greens. A mess of greens is about as many greens as you can cram into a plastic shopping bag.
Nutrition Facts
| Calories | 217 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 10 g |
| Protein | 7 g |
| Saturated Fat | 6 g |
| Sodium | 84 mg |
| Sugars | 1 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Great use for my jar of bacon grease! The only thing I would add is a tablespoon of cider vinegar before serving if you like it tangy. I saw a review that complained of the stems being tough…uh…Ya don’t EAT the stems! Fold leaves in half lengthwise then simply rip out the stem from the bottom…where it breaks naturally is what is edible.
This is the best green recipe fI’ve ever made and it’s so easy. I added some smoked turkey necks along with one hot pepper
I’m old school. I think the longer way is the best way to cook. But, one very important tip for NEW cooks is that cooking time varies with greens. My Grandmother always said to wait until the ‘first frost’ of the season fell – then the greens are much more tender and will cook up quicker.
Nothing about this tasted good. The title is very misleading. It needs meat, more seasoning, one type of greens, and a longer cook time to be the “RIGHT WAY’ to cook greens.
I did it the fast way. Turned out good even with turkey bacon
Great recipe! A “mess” of greens was the perfect amount for my family! The best part about this recipe is the Cook’s Notes!
I started with two bunches of collard greens, rinsed them and removed the stems, and tore the greens into bite-sized pieces. Next, I rendered a skillet full of sliced salt pork, pulled the semi-cooked pork out and used the renderings to wilt the greens. I placed the rendered pork into a pot with 4 cups of water and brought it to a boil. After the greens cooked down, I added them to the boiling water, covered and simmered on low heat for an hour. I added no more salt and they were perfect! If my southern-raised mother were still alive, she would be impressed! This is easy and fantastic!
Thank you rjkuns for posting. There are sooo many recipes for greens with some requiring many ingredients and cooking time. We have brought it down to your simplicity level. BAM! 20 minutes we had perfect collards. Anybody could add anything to the pot, but this is just the base that showcases the ease of cooking greens!
Thanks for this recipe! It was perfect! My husband walked in with fresh turnip greens that the neighbor had given him, it was late and I needed a quick recipe. I fried some bacon in my black skillet, and after cutting the stems out of the greens and soaking them in salt water with a little white vinegar, I rinsed them and sautéed them in the black skillet with the bacon drippings. While they sautéed, I started boiling some water and tossed the pieces of bacon right in there to continue the flavor. As the greens wilted and turned a beautiful bright green I added them to the boiling water and continued adding greens until they were all wilted and in the boiling water. I poured the remaining bacon drippings from the skillet into the boiling greens and added some chicken broth and fresh ground black pepper. Put the lid on the pot of greens and let boil about 30 minutes – perfect!
I boil my collard greens with smoked turkey. If I wat to saute I use kale greens. I season both with seansoning salt, pepper, red pepper, garlic , and paprika
I loved it and I did not make any changes. I used the recipe for kale and collards and it worked well for both. It was easy, quick and delicious.
Worked well with beet greens. I cut out the stems and tore the greens into slightly larger than postage stamps. Sautéed half an onion with it. Tasty
I added a few slices of cooked bacon bits and everyone loved them. Will certainly use this recipe again!
A great simple recipe, very good for when you don’t feel like frying up bacon, but have that jar of bacon grease in the fridge 🙂 Flavorful, and I recommend serving it with a wedge of lemon, citrus makes it even more over the top!
I consider myself to be an expert at cooking collard greens. I had heard about stir-frying or sautéing greens, so when I came across this recipe, it seemed like it might be worth a try. Well, I could not be more wrong. I did not use a mix of greens, just collard greens. I had more than a “mess” of green, probably about 3 bunches and it took way too long to sauté them. I thought this would be a quick way to get delicious greens, but it was more work preparing greens this way than my normal way. After what seemed to be at least 45 min., maybe more, I sampled the greens. They were still tough and the stems did not cook down enough for me. The taste was also very bland. I added some broth, water and additional season and boiled for at least another 45 min. Still did not like the greens. They were still tough, bland and the stems were not to my liking. I added more water and cooked for at least another hour. The same results. It does not seem as if the greens were any more tender than before I added the additional liquids. After the rave reviews, I am definitely disappointed and won’t be making this dish again.
I mix my greens, but I also start them cooking in my skillet at different times! I start off with the greens that take the longest to cook, so DON’T worry about mixing greens just use common sense and start with the greens that take the longest time to cook, adding each green one at a time depending on how long they need to cook!
This is very much like my grandmas recipe without the additions. Meme would add a chopped small onion and 2tbspns. of chopped garlic a tsp of red pepper seasoning and a tbspn of sugar…hmmm Mississippi style!
Thanks, RJ. I never thought to wilt them before and you are entirely correct that the bacon fat really complements the greens.My mustard greens were super-tender and not bitter at all. I used canola and about 5 strips of smoked bacon (not maple). I left about 2.5 strips in the pan for flavoring the liquor. I went ahead with the broth approach and differed substantially enough to make a new recipe (Come check it out!) The green’s liquor takes about 2 1/2 hours to really get good. On the other hand, more ready supplied liquor of the other type will allow you to bide your time waiting!
I made this with too much bacon, if there is such a thing. Used high quality maple bacon which I think added a little. First time my non southern boyfriend has had collards, and it will def be a do again
Tried Collard Greens for the first time and this was fantastic! Huge hit with all the adults at dinner (kids still aren’t too sure about anything green!) Added some minced garlic while cooking and then crumbled some bacon on top right before serving.
This is definitely the way to do it. I followed the recipe exactly and made it with Collard Greens. I was feeling my roots so I fixed it with corn casserole and pork chops. My husband and I loved it and my two teenagers who aren’t the best veggie eaters both gave it a thumbs up! I was happy to get veggies in them even if I had to do it with bacon grease!! And what doesn’t taste good cooked in bacon grease, right?!