This collard greens recipe inspired us to develop the San Francisco Southern Menu. These greens have a heartier, chewier leaf than spinach and require a longer cooking time though this sauté/steam method takes only 15 minutes. We used about 10 large collard leaves from the garden and that was plenty to feed a small family of two adults and two small children. You can adjust any of the ingredient amounts below to suit your taste, including omitting the bacon and adding more garlic.
1 teaspoon extra-virgin olive oil
2 ounces slab bacon or pancetta, chopped into small pieces
4 garlic cloves, thinly sliced
pinch to 1/2 teaspoon crushed red-pepper flakes (to taste)
1 head collard greens (about 1 pound), tough stems and ribs removed, leaves coarsely chopped
1 teaspoon sea salt
1/2 cup water
Heat oil in a large saute pan over medium heat. Add bacon and sauté until browned and starting to crisp. Add garlic and cook, stirring often, until lightly browned, about 1 minute. Stir in red-pepper flakes, and cook until fragrant, about 30 seconds. Stir in collard greens and 1 teaspoon salt.
Reduce heat to medium-low. Add water, and steam, covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes