Source: Powerhouse Productions / Powerhouse Productions/CLEO TV
Instructions
Ingredients:
2 tbsp Olive oil
1 medium yellow onion, finely chopped
1 small red bell pepper, diced
1 small yellow bell pepper, diced
3 cloves Garlic, minced
1 pound turkey bacon, diced
4 cups (32 oz) Chicken broth or vegetable broth
1 cup Water (optional)
2 tbsp Apple cider vinegar
1 tbsp sugar (to cut the bitterness)
½ tsp Cajun Seasoning
½ tsp Salt (or to taste)
½ tsp Black pepper
2 large bunches Fresh collard greens (about 2 lbs.), stemmed and chopped.
Method:
In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and diced bell peppers and cook until softened (about 3-5 minutes). Stir in the garlic and cook for 1 more minute until fragrant.
Add the smoked turkey bacon, broth, water, apple cider vinegar, sugar, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for about 10-15 minutes
Add the chopped collard greens to the pot in batches, stirring until they wilt down to make room for more.
Cover the pot and simmer on medium heat for 30 minutes, stirring occasionally. The greens are done when they are very tender and have darkened in color.
Taste the broth and adjust salt or vinegar if needed.
