11 people want to try | 13 have favorited
In a big pot w/lid, over medium high heat add all the bacon, and cook until done but not yet crispy. About 3-4 minutes.
Add onions to pot and cook them through. About 5-6 minutes
Add the broth, and collards tearing leave smaller (I just tear the leaves right over the pot)
Turn heat down to simmer, and let them cook for 30 minuties. I do not like a lot of soup in this recipe. Although the soup is very good on my cornbread "Vern's Skillet Cheddar Cornbread Recipe"
Season with the salt/pepper/brown sugar/cayenne once it''s cooked a while. Stir until blended well. Cook for about 15 minutes more.
Some people like them more firm (30 minutes or so), but some may cook them for two or three hours,
It's all about the teast.
Also have another recipe coming soon for
Vern's Southern Style Turnip Green
Vern's Southern Style Green's
Just like my mom use to cook.
Guest, you can Add a link to another recipe! What would you serve with this?