Southern Collard Greens
Southern collard greens the way they were meant to be: earthy with some garlic goodness and bacon love.
Servings: 4 servings
Calories: 194kcal
Ingredients
- 1 pound bunches collard greens washed and woody stems removed. Slice into 1-inch by 3-inch slices, (see picture)
- 3 slices uncooked bacon
- 2 cloves garlic peeled and minced
- 1 Spanish onion peeled and diced
- ¾ cup chicken stock any stock will do
- 1 tablespoon olive oil
- 1 pinch red pepper flakes
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked pepper
Instructions
- In a high-sided, heavy-bottomed pot, add the olive oil. Turn the heat to high. Add the bacon when the oil shimmers, and adjust the stove to medium heat. Cook the bacon until the fat has been rendered. Remove the bacon from the pot with a slotted spoon.
- Add the onion and the kosher salt. Cover the pot and cook for 5-7 minutes, stirring occasionally and scraping the brown bits off the bottom. Finely chop the cooked bacon into bite-size pieces while the onion is cooking.
- Add the garlic to the onions and cook for 1 minute, stirring. Add the chopped bacon and collard slices into the pot. Let the collard greens cook for 2-3 minutes or until they begin to wilt. Add the red pepper flakes (optional, but delicious).
- Add the stock. Mix. Cover the pot and cook over low heat for 45 minutes to an hour.
- Taste and serve hot!
Notes
Loving collard greens? Me too! Leave a comment and let me know how you make them!
Nutrition
Serving: 1serving | Calories: 194kcal | Carbohydrates: 10g | Protein: 7g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 18mg | Sodium: 781mg | Potassium: 345mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5711IU | Vitamin C: 43mg | Calcium: 275mg | Iron: 1mg
