This week, we’re spotlighting recipes from Down South Paleo: Delectable Southern Recipes Adapted for Gluten-Free, Paleo Eaters by Jennifer Robins (Page Street Publishing Co.), a collection of Paleo-friendly takes on classic comfort food. Try making the recipes at home and let us know what you think!
Photograph by Stephanie Gaudreau
Soulful Collard Greens and Crisped Bacon
Yield: 4 servings
(Grain-, Dairy-, Nut-, Egg-, Soy-, Nightshade-free)
Collard greens are the quintessential soul food. In the South it seems everybody’s got a family recipe that’s been passed down through the years, but whatever the version, it is a Southern staple if there ever was one. This recipe calls for bacon, and lots of it, for a hearty flavor that will get anyone to eat their greens! This side makes a perfect accompaniment to fried chicken.
12 ounces organic, pastured bacon
1 bunch collard greens (approximately 8 ounces)
1 large onion, diced
3 cloves garlic, minced
½ teaspoon sea salt
2 cups organic chicken broth (homemade when possible)
Preheat the oven to 375°F.
Place the strips of bacon on a large foil-lined baking sheet and bake for about 30 minutes, or until the bacon is crispy. Remove the bacon from the oven once it’s finished cooking and carefully pour off the bacon drippings into a deep stockpot. Set the bacon aside.
While the bacon is baking, clean the collard greens and pull the leaves off of the large central spine. Tear the leaves into smaller bite-size pieces by hand and set aside.
In the stock pot, sauté the diced onion in the bacon fat over medium-high heat, stirring occasionally, until they are nicely browned, approximately 15 minutes. Toss in the minced garlic and collard greens. Cook the collard greens until wilted, about 4 minutes, and then add the salt and chicken broth. Cover the stockpot and allow to simmer for about 40 minutes, or until the greens are nice and tender. Crumble the cooled bacon on top of the collard greens and serve.
Reprinted with permission from Down South Paleo: Delectable Southern Recipes Adapted for Gluten-Free, Paleo Eaters by Jennifer Robins (Page Street Publishing Co.).
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