Taziki’s, Petit & Keet, Watercolor in the Park, Paninis & Co. — all of these Little Rock hot spots have one thing in common: the Keet family. (Well, maybe two things: They’re all delicious.)
Contrary to popular belief, however, restaurateurs don’t eat in their own restaurants every night. So what winds up on their tables? For Stephanie and Jake Keet and their two young boys, a go-to has become Jake’s collard greens with bacon.
Jake shared that recipe with our sister publication, Little Rock Family, who couldn’t help but share the goodness. Get the complete dish on the January cover feature at Meet the Keets: Busy Restaurateurs Keep Family First.
Jake Keet’s Collard Greens
Ingredients
- 3 slices of bacon
- 1 large onion, chopped
- 1 tbsp. garlic, minced
- 1 tsp. salt
- 1 tsp. pepper
- 3 cups chicken broth
- 1 pinch red pepper flakes
- 1 pound fresh collard greens, cut into 2-inch pieces
Directions:
Add bacon to a medium sized pan and cook until crisp on medium-high heat.
Remove bacon from pan, crumble and set aside. Add onion and cook in the bacon grease until tender. Add garlic.
Add collard greens, and fry until they start to wilt (just a few minutes should do it).
Add the crumbled bacon back into the pan.
Pour in chicken broth, and season with salt, pepper and red pepper flakes.
Reduce heat to low, cover and simmer for 45 minutes, or until greens are tender. Try not to cook them for much longer than this so that they are slightly firmer than purchasing standard canned collards.
Pro tip: These are great for any occasion but make a barbecue meal at home even better.
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