Long-Cooked Collards with Cane Syrup

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.


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


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)


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
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