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Slow-Braised Collard Greens

Yield 6 servings (serving size: 2/3 cup)
This basic Southern preparation for slow-braised collard greens would work well with turnip or mustard greens, too; cook about 15 minutes less if substituting those more delicate greens.

Ingredients

  • 3 applewood-smoked bacon slices
  • 1/2 cup chopped onion
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1 (16-ounce) package prewashed torn collard greens
  • 1 cup fat-free, less-sodium chicken broth
  • 1/2 cup water
  • 1/4 cup dry white wine
  • 1 1/2 tablespoons white vinegar

Nutrition Information

  • calories 60
  • caloriesfromfat 39 %
  • fat 2.6 g
  • satfat 0.9 g
  • monofat 1 g
  • polyfat 0.4 g
  • protein 4.2 g
  • carbohydrate 6.3 g
  • fiber 3.1 g
  • cholesterol 5 mg
  • iron 0.3 mg
  • sodium 289 mg
  • calcium 116 mg

How to Make It

  1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add onion to drippings in pan; cook 2 minutes, stirring frequently. Add pepper, salt, and greens; cook 2 minutes or until greens begin to wilt, stirring constantly. Stir in bacon, broth, and remaining ingredients. Cover, reduce heat, and simmer 1 hour or until greens are tender.