Rating: 4 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 5
  • 5 star values: 1

Cooking collard greens in a lightly sweetened braising liquid curbs their bitter bite. This Southern-inspired side dish is great with grilled pork chops and corn bread.

Jeff Gremillion
Recipe by Cooking Light June 2007

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Recipe Summary

Yield:
8 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside. Add onion and garlic to drippings in pan; cook over medium heat 5 minutes or until tender, stirring occasionally. Stir in crumbled bacon, 2 cups water, and next 4 ingredients (through pepper). Gradually add greens. Cover, reduce heat, and simmer 1 hour or until tender.

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Nutrition Facts

60 calories; calories from fat 42%; fat 2.8g; saturated fat 0.9g; mono fat 1.2g; poly fat 0.4g; protein 2.3g; carbohydrates 7.2g; fiber 2.4g; cholesterol 4mg; iron 0.2mg; sodium 208mg; calcium 90mg.
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