Slow-Braised Collard Greens

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.


6 servings (serving size: 2/3 cup)

Recipe from

Cooking Light

Nutritional 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


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


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.