By Thanksgiving is coming and the house smells like planning. This week I helped Mama make a list for the big meal. We're keeping it simple but good after the flood year.
I made baked chicken with new seasoning I tried. It turned out juicy. Daddy said it was restaurant quality. I wrote the recipe proudly.
On Wednesday I read about pediatricians who work in communities like ours. It made my dream feel closer.
Saturday MawMaw Shirley taught me a new way to make collard greens. I wrote every step.
At night I wrote: "After the water, we are still thankful." Twelve years old and my heart is full of gratitude and determination. The roux is deepening. I'm not rushing anything worth doing.
When MawMaw Shirley took my hands and showed me her way with collard greens on Saturday, I knew I had to write every single step down before I lost even one detail—those greens felt like something worth keeping. After everything our family has been through since the flood, there’s something about a pot of greens that just says we’re still here, and we’re still good. Here’s the recipe I put together, built from what she taught me.
Quick Collard Greens
Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 6
Ingredients
- 2 bunches collard greens, stems removed and leaves chopped into 1-inch strips
- 4 slices thick-cut bacon, chopped
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Prep the greens. Stack several collard green leaves on top of each other, roll them tightly lengthwise, and slice crosswise into 1-inch strips. Rinse thoroughly and set aside.
- Render the bacon. In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy, about 5 minutes. Use a slotted spoon to transfer bacon to a paper towel—lined plate, leaving the drippings in the pot.
- Saute the aromatics. Add the diced onion to the bacon drippings and cook over medium heat for 3 to 4 minutes until softened. Stir in the garlic and cook 1 minute more until fragrant.
- Add the greens and broth. Add the collard greens to the pot in batches, stirring as they begin to wilt. Pour in the chicken broth and stir to combine everything evenly.
- Simmer until tender. Bring to a boil, then reduce heat to low. Cover and simmer for 15 to 20 minutes, stirring occasionally, until the greens are tender and have soaked up the savory broth.
- Season and finish. Stir in the apple cider vinegar, red pepper flakes, and smoked paprika. Taste and adjust salt and black pepper as needed. Top with the reserved crispy bacon before serving.
Nutrition (per serving)
Calories: 98 | Protein: 5g | Fat: 6g | Carbs: 8g | Fiber: 4g | Sodium: 370mg