Long-Cooked Collards with Cane Syrup

recipe
Try this hearty side with Memphis-style barbecue. Cane syrup is a common Southern sweetener used in everything from cookies to vegetables. If you can't find it, use its close cousin, molasses, or honey. Pepper vinegar offsets the syrup's sweetness.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 99
Caloriesfromfat 18 %
Fat 2 g
Satfat 0.6 g
Monofat 0.7 g
Polyfat 0.5 g
Protein 5.5 g
Carbohydrate 16.9 g
Fiber 6.3 g
Cholesterol 2 mg
Iron 0.8 mg
Sodium 328 mg
Calcium 228 mg

Ingredients

2 cups chopped onion
2 garlic cloves, minced
1 bacon slice, chopped
4 cups water
4 cups fat-free, less-sodium chicken broth
1/4 cup cider vinegar
2 tablespoons cane syrup
1 1/2 teaspoons coarsely ground black pepper
1/4 teaspoon salt
2 1/2 pounds packaged prewashed torn collard greens
Hot pepper vinegar (optional)

Preparation

Cook onion, garlic, and chopped bacon in a large Dutch oven over medium-high heat 6 minutes or until tender. Add 4 cups water and next 5 ingredients (through salt); bring to a boil. Gradually add greens. Cover, reduce heat, and simmer 45 minutes, stirring occasionally. Uncover; cook 1 hour or until very tender. Serve with pepper vinegar, if desired.

Bill and Cheryl Jamison,

Cooking Light

July 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note