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Long-Cooked Collards with Cane Syrup

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.

Cooking Light JULY 2007

  • Yield: 8 servings (serving size: 1 cup)


  • 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.

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

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Long-Cooked Collards with Cane Syrup Recipe