Seasoned Collard Greens

3.9
(7) 6 Reviews
Prep Time
20
min.
Total Time
1
hr.
20
min.
Servings

8 (1/2-cup) servings

What You Need

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Make It

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  • Wash collard greens, removing all grit. Remove hard stems; discard. Place greens in small bunches; roll up. Cut crosswise into wide strips.
  • Cook bacon in large skillet on medium heat to desired crispness; remove bacon with slotted spoon. Drain skillet, reserving 1 Tbsp. of the drippings in skillet. Add onion and garlic to reserved drippings in skillet; cook and stir until tender.
  • Add greens, water, sugar and red pepper flakes. Reduce heat to low; simmer 45 minutes to 1 hour or until greens are tender. Stir in bacon and serve.

How To

Wash Collard Greens: Fill clean sink 2/3 full with cold water. Immerse greens in batches in water; move around to loosen grit.

Servings

  • 8 (1/2-cup) servings

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 1 Fat
  • 1 Vegetable

Nutrition Bonus

Enjoy our low-sodium version of this classic Southern dish. The collard greens provide Vitamin C and an excellent source of Vitamin A.

Nutritional Information

Serving Size 8 (1/2-cup) servings
AMOUNT PER SERVING
Calories 80
% Daily Value
Total fat 4g
Saturated fat 1.5g
Cholesterol 5mg
Sodium 130mg
Carbohydrate 8g
Dietary fiber 4g
Sugars 1g
Protein 4g
   
Vitamin A 80 %DV
Vitamin C 30 %DV
Calcium 15 %DV
Iron 0 %DV

* 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.

Ratings & Reviews

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  • solution6 |

    Very tasty!!!!!

  • Lisaluv1 |

    I added extra bacon and chipote chilies to give it an extra kick.

  • dutchess1s |

    I didn't have collard greens, so I used a 16 oz. pkg. of frozen turnip greens with diced turnips (thawed) and adjusted the measurements to fit. Think it would've been better with collards, but we thought the turnip greens were very good this way also.

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