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.

Yield: 6 servings (serving size: 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 60
  • Calories from fat: 39%
  • Fat: 2.6g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.2g
  • Carbohydrate: 6.3g
  • Fiber: 3.1g
  • Cholesterol: 5mg
  • Iron: 0.3mg
  • Sodium: 289mg
  • Calcium: 116mg

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

Preparation

  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.
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