Collards

[ { "@type": "HowToStep", "text": "Clean one side of your sink, fill with cold water, and place collards in it." }, { "@type": "HowToStep", "text": "Dice your onion." }, { "@type": "HowToStep", "text": "Chop your garlic." }, { "@type": "HowToStep", "text": "Dice your bacon." }, { "@type": "HowToStep", "text": "Clean cutting board and prep the collards" }, { "@type": "HowToStep", "text": "First cut the stems to the leaf." }, { "@type": "HowToStep", "text": "Second cut the collard leaves long ways about 2 inches." }, { "@type": "HowToStep", "text": "Note: you may want to cut collards once long ways down the stem. This will help decrease chin slaps from the collards." }, { "@type": "HowToStep", "text": "Place the cut collars in a strainer and rinse with cold water and let sit." }, { "@type": "HowToStep", "text": "Get a large pan at least 12 inch diameter 3 inch tall heated to medium low heat. 250° to 324°. A pot would work." }, { "@type": "HowToStep", "text": "Add bacon to pan and cook until it’s just before crispy." }, { "@type": "HowToStep", "text": "Add onion, garlic, salt, and Cottonmouth to the bacon." }, { "@type": "HowToStep", "text": "Cook the onion mixture until translucent." }, { "@type": "HowToStep", "text": "Add the collards to the pan and cover for about 5 minutes. They will shrink them to a workable pan of collards." }, { "@type": "HowToStep", "text": "Stir in the chicken broth and ounce of vinegar. The vinegar will cut the bitterness and essentially is why pepper sauce is often served with them." }, { "@type": "HowToStep", "text": "Cover and simmer for 30 minutes." }, { "@type": "HowToStep", "text": "Serve’em up! I dig them with any Southern dish or ones that requires mash potatoes or macaroni." } ]