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

More From Cooking Light

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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Slow-Braised Collard Greens Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy