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Nutrition Facts
Serving Size 1 (431g) Recipe makes 6 servings
Calories 276
Calories from Fat 165		(59%)
Amount Per Serving		%DV
	Total Fat 18.4g	28%
	Saturated Fat 5.8g	29%
	Monounsaturated Fat 7.7g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 25mg		8%
Sodium 376mg		15%
Potassium 534mg		15%
Total Carbohydrate 19.8g		6%
	Dietary Fiber 10.7g	42%
	Sugars 1.9g
Protein 12.5g		24%
detailed view... how is this calculated?

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Southern Collard Greens

Recipe #25302 | 1¼ hours | 45 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Bogey'sMom
Apr 14, 2002

Greens have traditionally been cooked down in water with a piece of smoked ham hock or turkey wing. This new method of wilting them leaves them greener and tastier.

SERVES 6 (change servings and units)

Ingredients

5 lbs collard greens
1/2 lb bacon
1/2 onion
2 tablespoons apple cider vinegar
salt and pepper

Directions

1
Put greens through several sinks of cold water to get rid of any grit.
2
Pull the tender leaves away from the stems, discarding the stems.
3
Cut the bacon into bite size pieces and fry in a large stock pot.
4
Do not drain.
5
Add the onion and cook til tender.
6
Add the collard greens (the pot will seems overflowing, but they wilt) and stir until wilted (cover them every couple of minutes for a couple of minutes to help wilt them).
7
Add salt and pepper to taste and the vinegar.
8
Serve hot.

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Featured Reviews for This Recipe

From: Tiffany T

On Nov 23, 2007

These greens came out wonderful! Easy to make and a treat to eat!

0 people found this review helpful

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From: Potatohead

On Mar 1, 2006

I never had collard greens before, due to the negative comments that I've always heard. But, these were really good. Reminded me of wilted spinach salad.

1 person found this review helpful

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From: sugarpea

On Dec 19, 2003

Soooo good! Who knew collard greens were so wonderful? Not this yankee. Thanks for the introduction, Bogey'sMom. I made a much smaller amount in a skillet, with great success.

3 people found this review helpful

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From: Lacy S.

On Jun 7, 2007

These were really good! I prepared exactly how you stated and they weren't cooked enough. I added a quart and a half of chicken stock and let them cook down. They had a really good flavor though!

2 people found this review helpful

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Read all 8 reviews