Leda’s Collard Greens

LEDA’S COLLARD GREENS
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Recipe courtesy of Leda Meredith
Serves 4

INGREDIENTS:
1 large bunch collards
1/2 medium onion, chopped
1 clove garlic, sliced
1/4 cup rehydrated dried tomatoes, slivered
1 tsp. wine vinegar
2 slices bacon, cut into pieces (optional) OR 2 tsp. vegetable oil
1-3 dried hot peppers, depending on how hot you like it
1 tsp. honey
salt

DIRECTIONS:

Wash the collard greens, cut out the tough midribs (compost those), coarsely chop.
Put the bacon or oil in a heavy-bottomed pot over medium-low heat. If using the bacon, cook until most of the fat is rendered out, then remove the bacon with a slotted spoon and drain on a paper towel. If using the vegetable oil, heat until shimmering.
Add the onion and cook, stirring occasionally, until translucent and starting to soften.
Add the garlic, dried tomatoes, and chile pepper and stir for one minute.
Pour 1 pint water into the pot and bring to a boil (you can use the soaking water from the dried tomatoes for extra flavor). Stir in the honey. Add the collard greens a little at a time, stirring them down as they wilt. Cook 20 minutes, stirring occasionally.
Stir in the cooked bacon if using. Toss with the vinegar and salt to taste. Serve warm or at room temperature. These greens are even better reheated the next day.