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12 servings, about 2/3 cup each
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Once opened, wrap bacon package tightly and refrigerate for up to 1 week.
Fill clean sink 2/3 full with cold water. Immerse greens, in batches, in water; swish greens gently to remove any grit.
Packed with flavor, these greens are a good source of both dietary fiber and calcium. As a bonus, they are also rich in both vitamins A and C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
My husband & I loved this recipe.. So easy to make.. and will make again.. I used frozen collards ,Tasted great...also didn't take as long to make...
This recipe was really tasty once I tweaked it a little. I had to cook it considerably longer than the recommended time for the greens to soften. I also added some cider vinegar. I also added the bacon in towards the end of cooking to add some of the flavor and soften the bacon some.
This is almost the same as the way I make them except I use a splash of cider vinegar. Equally as good using kale!