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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (520g) Recipe makes 4 servings The following items or measurements are not included below: 1 teaspoon seasoning salt 1 teaspoon pepper |
||
| Calories 181 | ||
| Calories from Fat 45 | (24%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.0g | 7% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 1.7g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 9mg | 3% | |
| Sodium 329mg | 13% | |
| Potassium 631mg | 18% | |
| Total Carbohydrate 26.2g | 8% | |
| Dietary Fiber 11.3g | 45% | |
| Sugars 4.2g | ||
| Protein 13.0g | 26% | |
Collard Greens - It's Good for You!
By: ~Rita~
Sep 15, 2004
Collards are among the oldest members of the cabbage family! Vegetarians can skip the bacon and use smoke flavoring and use a veggie broth in place of the chicken soup. I find this is one green that you do have to cook a while. The flavor is between cabbage and kale. They are low in calories. A rich source of fiber, vitamin C and calcium, and protects you against cancer.
SERVES 4 -6
Ingredients
- 3-4 slices cooked bacon, cut into small pieces
- 1 medium onion (sliced or chopped)
- 4 garlic cloves, minced
- 8 cups collard greens, tough stems removed and cleaned well
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon seasoning salt
- 1 teaspoon pepper
- 1 1/2 cups chicken stock
- 1/4 cup light brown sugar (optional)
Directions
1
In a deep pot brown bacon add onion and garlic and optional sugar to fried bacon.2
Add collards to fried bacon add broth and cover pot and cook until tender, about 30 minutes.3
Taste and adjust seasonings.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Greens > Collards
- Main Ingredient > Meat > Pork > Bacon
- Cuisine > North American > United States > Southern
- Cuisine > North American > United States > Southwestern
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
- Occasion > Seasonal > Summer
Featured Reviews for This Recipe
From: Trnquilit
On Nov 16, 2009
I love making greens this way. I usually used cheddar wurst or smoked sausage, this time I used garlic & artichoke chicken sausage instead of bacon. This is the first time I added the brown sugar & I really didn't like it that way. Double the garlic, don't use the sugar. 
From: mama's kitchen
On Nov 22, 2005
Darlin' Yall sure yall aint southern? These were fantastic. Made without bacon- my preference- and the likker (liquor) was still amazing. LOVED the crushed red pepper. Used tony cachere's cajun seasoning for the season salt. I always sprinkle a little sugar on them after I put them on my plate- reduces any bitterness and tastes so good. Awesome recipe Rita!
From: eyeseeturkeys
On Nov 9, 2005
Oh my, this recipe is GOOD!! My stove was on the fritz and I had tons of greens in the garden so I started looking for crock pot recipes. I found one and ended up using the directions for that to make this and it is AWESOME!! My whole family plus about 30 co-workers (I made a CP full for a lunch we had one day LOVED it!!) My changes: I started with 2 cans chicken broth and a ham hock. I left the bacon out since I used a ham hock and followed everything else in the recipe. I cooked them on low for 6-7 hours removing the ham hock after 3-4 hours. Shred the meat off the bone and add back to the greens. IT IS WONDERFUL! You dont need vinegar or anything, nothing!! They are so flovorful as they are. I had about 10 co-workers beg me for the recipe. I have been cooking greens in the crock pot now this way and freezing them. Cant wait to pull them out one cold day!! This recipe is a bit spicy but not hot. Just enough that you dont need to add anything to them in my opinion! Thanks so much for the idea!!
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