Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light March 2007

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Yield:
6 servings (serving size: 2/3 cup)
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Ingredients

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Directions

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  • 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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Nutrition Facts

60 calories; calories from fat 39%; fat 2.6g; saturated fat 0.9g; mono fat 1g; poly fat 0.4g; protein 4.2g; carbohydrates 6.3g; fiber 3.1g; cholesterol 5mg; iron 0.3mg; sodium 289mg; calcium 116mg.
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