Stewed Collards contain no bacon fat (or even oil)—just tender greens in a small amount of unsalted chicken stock for a healthy side.
Cooking Light JANUARY 2014
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; sauté 3 minutes. Add collard greens, chicken stock, sugar, and salt. Cover; bring to a boil. Reduce heat to low; simmer 20 minutes or until very tender. Stir in vinegar.
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