Collards with Bacon & Pickled Chiles

By Rachael Ray Every Day ,

Photography by Kate Mathis

Recipe by Ben Mims

Total Time

30 minutes

Servings

4

Ingredients

  • 2 slices thick-cut bacon, roughly chopped
  • 1/2 cup panko
  • 8 cups stemmed, thinly sliced collard leaves
  • 1/3 cup sliced pickled cherry peppers or pepperoncini, plus 1 tbsp. brine

Preparation

In large skillet, cook bacon over medium until browned, about 10 minutes. Transfer to paper towels, leaving 1 tsp. fat in skillet. Add panko; season. Cook panko, stirring often, until golden, about 2 minutes. Transfer to plate. In same skillet, cook collard leaves, stirring occasionally, until tender, about 6 minutes. Stir in bacon, peppers, and brine; season. Top with panko.

Nutrition Information

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