Quick Collards

Photo: Oxmoor House

Collard greens are a favorite in the American South, where the greens are traditionally boiled with ham hock. This modern technique relies instead on a speedy sauté, which cooks ribbons of greens in record time. The quick cooking preserves most of the greens’nutrients so they aren’t lost to the “pot likker,” the broth left at the bottom of the pot after the greens have been cooked.

Yield: Serves 6 (serving size: about 1/2 cup)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 17
  • Fat: 0.6g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.5g
  • Carbohydrate: 1.9g
  • Fiber: 1.2g
  • Cholesterol: 2mg
  • Iron: 0.1mg
  • Sodium: 115mg
  • Calcium: 48mg

Ingredients

  • 2 bacon slices, chopped
  • 5 1/2 cups thinly sliced trimmed collard greens (about 7 leaves)
  • 2 tablespoons water
  • 1/4 teaspoon kosher salt
  • Hot sauce (optional)

Preparation

  1. 1. Cook bacon in a large skillet over medium-high heat 5 minutes or until crisp, stirring occasionally. Add collards, 2 tablespoons water, and salt; cook 3 minutes, turning with tongs until greens wilt. Serve with hot sauce, if desired.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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