1bunch of collard greenswashed, core removed and thinly sliced
juice of 1/2 a lemon
1cupcooked brown rice
Instructions
Heat a large skillet over medium-high heat. Once hot, add bacon and cook until crispy. Remove the bacon to a paper towel to drain then add sliced onions to the skillet with the leftover bacon grease to cook. (see note for meatless option)
Sauté the onions for about 5-7 minutes until softened and starting to caramelize. Add the spices, hot sauce and sugar and stir to combine all the ingredients.
Add the collard greens to the skillet with a splash of water, stir to combine then cover the skillet and cook for 5 minutes until the collards have wilted.
Remove the cover from the skillet and cook off any remaining water stirring the greens occasionally as they cook.
Once water has cooked off almost completely, turn off the heat and squeeze the lemon juice into the skillet.
Add the cooked rice and toss everything together to combine.
Crumble the slice of cooked bacon and sprinkle on top as a garnish before serving.
Notes
*If choosing not to use bacon, use 1 tablespoon olive oil instead of bacon grease to cook onions.