Brunch N’Orleans Style!

by Califia Suntree

BACONY COLLARD GREENS

5 slices bacon, diced
1 pound collard greens
Crushed red pepper flakes
Salt

1. Remove the tough stems and large center ribs from the collard leaves. Make stacks of 3 or 4 leaves and shred them crosswise very thinly with a large knife. Put the shredded greens in a strainer and rinse thoroughly but don’t dry them. (The water will help them steam.)

2. Cook the bacon in a large skillet over medium heat until crispy and brown. Remove with a slotted spoon and drain on a plate covered with paper towels.

3. Pour off all but 1 tablespoon of the bacon fat in the skillet, reduce the heat and add the shredded greens. Sprinkle the greens lightly with salt and a generous pinch of crushed red pepper and toss them well.

4. Cover and cook over medium-low heat for 10 minutes. Check the greens midway through to make sure there is still liquid in the pan. If not, add a splash of water and give them a stir

5. Move the greens into a bowl, drain off excess liquid, and stir in the bacon. Cover and keep in a warm place until ready to serve.