Want to know a secret? I’d never had collard greens until I was well into my 20s.
But that’s not the half of it.
Y’all, the first time I ever had collard greens? Was when I was living in Colorado. Yes, I admit, my first introduction to this Southern staple was in what can only be called a West-Coast state.
And if only to add insult to…insult (?) I’m here to present collard greens without pork. I KNOW. I’m a huge fan of them with ham, bacon, or really any other kind of pork – they’re totally delicious. But I must be honest and say that when it comes to cooking yummy food I want to do it as fast as possible.
If you can’t live without that irresistible pork flavor you can certainly use bacon drippings instead of olive oil, which would be delicious as well. But the star of the show is really the collard greens and they way they’re sliced. It’s like a hearty green tagliatelle without all the carbs.
I hope y’all enjoy this new take on a classic Southern dish!
Get the recipe for spicy garlic collard greens over on Taste Arkansas!
This is perfect timing, Heather! Owen has been obsessed with Veggie Tales lately, constantly singing his (mostly-accurate) version of the theme song. The other day he stopped mid-song and asked me what collard greens were. We talked about it a while and then I told him the next time I went to the grocery store, I’d get him some and we’d cook / eat it – but I’ve never cooked with collard greens before. Thanks!