Monday, March 27, 2023 Mar 27, 2023
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D: The Cookbook Recipes: Pecan Lodge’s Collard Greens

By Carol Shih |

Serves 12


For the collard greens:
1 cup bacon, diced
4 ounces butter, unsalted
1 cup yellow onion, chopped
3 pounds collards, stemmed and cut into 1-inch square pieces

For the broth:
8 cups water
1 tablespoon salt
3/4 cup brown sugar
2 tablespoons smoked paprika
1 tablespoon garlic powder
1/3 cup cider vinegar
1/2 teaspoon cayenne


Partially brown bacon in large stock pot. Add butter and onions and cook onions until lightly browned. Add collards and wilt. Add water and remaining ingredients. Bring to a boil, then simmer to reduce by half, approximately 20 minutes.