collard and cabbage goodness

This past week I received collard greens and cabbage in my CSA box. I enjoy cabbage and have cooked with it previously but collards were a mystery to me. Well, I found out that cabbage and collards are two great tastes that taste great together! And the fairy dust that made it happen? Bacon! Clearly this recipe is not vegetarian but you could leave out the bacon and swap the beef broth with vegetable broth. OR try veggie bacon strips because I think that bacony flavor is a real winner in this dish.

Collard Greens and Cabbage
Make sure to cut the thick stems out of the collards and wash and dry the leaves well. If you don't usually cook with cabbage, make sure you cut out the core and wash the first few leaves well, too. I found and freed a ladybug trapped in my recent head of cabbage. I suppose I have good luck now!

1 small head of cabbage cleaned, cored and chopped
1 bunch collard greens, approximately 5, stems removed and leaves cleaned
one half of a large onion, chopped
one half pound of bacon, chopped
one cup beef broth
1 sprig fresh thyme
1/2 t celery seed
1 t garlic powder
salt and pepper to taste

Put bacon in a large skillet and cook until fat starts to render. Add onions and cook until it is translucent and bacon is starting to crisp. Add collards and cook for about 5 minutes. Add cabbage into the mix and the seasoning and stir to combine. Add beef broth and cover the skillet and cook on medium/ high for 8-10 minutes. Uncover and cook until broth is cooked down and the vegetables are tender enough for your liking.