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8 (1/2-cup) servings
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Wash Collard Greens: Fill clean sink 2/3 full with cold water. Immerse greens in batches in water; move around to loosen grit.
Enjoy our low-sodium version of this classic Southern dish. The collard greens provide Vitamin C and an excellent source of Vitamin A.
* 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.
I added extra bacon and chipote chilies to give it an extra kick.
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.