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.

Yield: 8 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 99
  • Calories from fat: 18%
  • Fat: 2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 5.5g
  • Carbohydrate: 16.9g
  • Fiber: 6.3g
  • Cholesterol: 2mg
  • Iron: 0.8mg
  • Sodium: 328mg
  • Calcium: 228mg

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

  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.
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