Simple Southern-Style Collard Greens with Bacon and Sausage
Serving Size / Yield
- 2 bunches collard greens
- 12 ounces andouille sausage, sliced
- 1 16-ounce package bacon
- 1 medium onion, chopped
- 1/2 cup chicken broth
- salt and pepper to taste
Wash the collard greens, remove the thick stems, and tear or cut the leaves into manageable pieces. Slice the andouille sausage and bacon into approximately one-inch chunks, then brown them with the onion in a Dutch oven over medium heat. Do not drain the drippings if you want a truly Southern treat.
Add the chicken broth, greens, and enough salt and pepper to meet your individual taste. Once the broth comes to a simmer, reduce the heat to low, and cover the Dutch oven. Cook for approximately 30 minutes, occasionally stirring.