Mom's Hellfire Greens

Name: Mom's Hellfire Greens
Total time: 5400 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 packages collard greens; 1/2 lb bacon; 1 1/2 tbsp garlic powder; 1 1/2 tbsp onion powder; 1 tbsp ground black pepper; 1 tbsp ground cayenne pepper; 1 tbsp ground white pepper; 1 water, as needed

Emily @cook_3101344

My mom may be a Polish lady from Chicago, but she makes the best greens I've ever had! Since I've gotten her recipe, this is a staple of just about every soul food or comfort food meal that I make.

Emily @cook_3101344

My mom may be a Polish lady from Chicago, but she makes the best greens I've ever had! Since I've gotten her recipe, this is a staple of just about every soul food or comfort food meal that I make.

Saved

Ingredients

1 hour 30 mins

6 servings

2 packagescollard greens
1/2 lbbacon
1 1/2 tbspgarlic powder
1 1/2 tbsponion powder
1 tbspground black pepper
1 tbspground cayenne pepper
1 tbspground white pepper
1water, as needed

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Steps

1 hour 30 mins

1

Trim the bulky stems from greens, discard. Chop leaves. You don't have to cut them down much; greens will cook down to about a quarter of their fresh size. Set aside while getting ready to prep and cook bacon.
2

Heat a large pan on stove top. Chop half a package of bacon. Add to the pan once it's hot, only cook about half way through. At that point, add about a quarter cup of water to the pot.
3

Add greens a handful at a time. If they don't all fit in your pot, it's okay. Add what you can, and put a lid on it. Within a minute or two you'll be able to stir the rest in thanks to the steam.
4

Add the dry spices. And don't skimp on the pepper! ;)
5

Stir well. Add more water at your own discretion as time goes by. I tend to use a grand total of a cup as it cooks. Don't let the pan burn; steam is key. Keep on stove top on low-med for at least an hour.