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Oxmoor House Photo by: Oxmoor House

Balsamic Collard Greens

Serve these greens with pork tenderloin and garlic mashed potatoes.

Oxmoor House SEPTEMBER 2012

  • Yield: 5 servings (serving size: 1/2 cup collard greens and 2 1/2 teaspoons bacon)

Ingredients

  • 3 bacon slices
  • 1 cup chopped onion
  • 1 (16-ounce) package chopped fresh collard greens
  • 1/4 teaspoon salt
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1 (14.5-ounce) can fat-free, lower-sodium chicken broth
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey

Preparation

1. Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add onion to drippings in pan; sauté 5 minutes or until tender. Add collard greens, and cook 2 to 3 minutes or until greens begin to wilt, stirring occasionally.

2. Place collard green mixture, salt, and next 3 ingredients (through broth) in a 3-quart electric slow cooker. Cover and cook on LOW for 3 1/2 to 4 hours.

3. Combine balsamic vinegar and honey in a small bowl. Stir vinegar mixture into collard greens just before serving. Sprinkle with bacon.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 82
  • Calories from fat: 0.0%
  • Fat: 1.8g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.4g
  • Protein: 5g
  • Carbohydrate: 13.6g
  • Fiber: 3.8g
  • Cholesterol: 6mg
  • Iron: 0.3mg
  • Sodium: 260mg
  • Calcium: 144mg
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Balsamic Collard Greens recipe

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