Entertaining: Southern Brunch, with Recipes

Collard Greens with Garlic and Bacon
Beverly uses Benton's Smoky Mountain Country Smoked Bacon for this recipe and Benton's Smoked Ham for her Ham and Biscuit Sandwiches. In business since 1947, Benton's has a certain celebrity status for preserving old-fashioned techniques of smoking and curing. Find it here.

. 3 pounds collard greens
. 1/2 pound thick cut bacon (preferably Benton's)
. 1 small onion, chopped
. 3 cloves garlic, minced
. 1/4 teaspoon crushed red pepper
. Salt

Wash collard greens thoroughly in cold water; drain well. Remove and discard stems; trim bruised leaves. Tear leaves to measure 18 cups, lightly packed; set aside.

In 6- to 8-quart Dutch oven bring salted water to boil. Add collard greens; return to boil. Reduce heat; simmer, covered, 10 minutes, or until tender. Drain.

In large skillet cook bacon over medium heat until crisp. Remove bacon; drain on paper towels. Chop bacon; set aside. Drain all but 1 tablespoon drippings from skillet. Add onion to skillet; cook in reserved drippings 5 minutes or until tender. Add garlic; cook 1 minute more. Add collard greens, bacon, and red pepper. Cook and stir until heated through. Season to taste with salt. Makes 12 to 14 servings.