Ingredients
- 3 bunches of Collard Greens
- 1 lb antibiotic, steroid, hormone free Bacon (I get mine from Costco)
- 1 head fresh Barlic, cloves peeled and crushed (yes that's a whole head)
- Salt & Pepper to Taste
- 4-5 farm fresh Eggs (or however many your gang wants)
- 1 whole Butternut Squash
Instructions
- 1. Chop bacon into bits. Cook in a dutch oven until crispy. Remove the bits with a slotted spoon and place onto a plate to drain (I do this with a paper towel underneath and ontop).
- 2. Chop the collard greens into thinly-sliced ribbons. Wash and cook directly in the warmed bacon grease without drying. You can even add extra water if you need it for steaming. Add crushed cloves of garlic. Cook mixture on medium for at least 20 mins, covered.
- 3. Meanwhile, slice the butternut squash in half lengthwise*.
*Pro Tip - to make this easier I put my butternut squash in the microwave on high for at least five minutes so it softens the skin.
- 4. Place the two squash halves face downward in a pyrex or jelly roll pan with about a half an inch of water and bake at 350 degrees for 25 minutes or until fork tender. Slice once slightly cooled.
- 5. Cook over easy eggs (or however you prefer them) on a griddle or in a skillet.
- 6. When the collard greens are done, salt and pepper to taste.
- 7. Plate with the collard greens, then the bacon bits, then the over-easy egg, then you can garnish with more bacon bits plus sliced butternut squash. Serve with a sprinkle of cinnamon.
Enjoy!
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