ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Long-Cooked Collards with Cane Syrup

Yield 8 servings (serving size: 1 cup)
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.

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)

Nutrition 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

How to Make It

  1. 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.