2lbscollard greens, stems removedcut into 1 inch ribbons
1mediumoniondiced
1 Tbsp Cajun or Creole seasoning
1Tbspgarlic salt
1Tbspsugar
1/2tspblack pepper
1/2tspred pepper flakesadjust to taste
3cupslow sodium chicken broth plus enough water to cover greens
cornbread and hot sauce for serving
Instructions
Slice the bacon into 1-inch pieces. Place into a large deep pot, and cook, rendering the fat. Cook until crisp. Remove with a slotted spoon and set aside. Reserve the drippings in the pot.
Clean and rinse the collards well removing any grit or dirt. Fold the collard leaves over and tear or use a sharp knife to cut and remove the tough stems. Stack and slice into approximately 1-inch ribbons.
Add the collard greens to the drippings in the pot, along with the diced onion, Creole seasoning, garlic salt, sugar, pepper and red pepper flakes. Add chicken stock PLUS enough water to cover the greens.
Bring to a boil, then lower the heat, cover and simmer for 1- 1½ hours, or until tender. Taste and adjust the seasonings, if needed.
To serve, sprinkle the cooked bacon on top with cornbread and hot sauce on the side.
Notes
Cajun and Creole seasonings have varying amounts of sodium. Depending on the brand used you may need to adjust the amount of salt.
Sugar doesn't make these greens sweet at all. If neutralizes and enhances the flavor.
You can adapt the amount of red pepper flakes to your taste. You can also omit them if the Cajun seasoning used is extra spicy.