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Collard Greens

1 Hr(s) 30 Min(s)
30 Min(s) Prep
1 Hr(s) Cook
Bring down-home cooking into your home with these easy-to-make Collard Greens. Combine the flavors of onions, red peppers, bacon and garlic for this classic collard-green side.
What You Need
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8 servings
Original recipe yields 8 servings
3 lb. fresh collard greens
6 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1 onion, chopped
1/2 cup chopped red pepper s
2 cloves garlic, minced
1 can (14 oz.) fat-free reduced-sodium beef broth
1 Tbsp. HEINZ Apple Cider Vinegar
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Let's Make It
1
Wash collard greens to remove all grit. Remove and discard hard stems. Place greens in bunches, then roll up; cut crosswise into strips.
2
Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
3
Add onions, peppers and garlic to drippings in skillet; cook 2 to 3 min. or until crisp-tender, stirring frequently. Stir in broth and vinegar. Add collard greens; mix lightly. Bring to boil, stirring occasionally; simmer on medium-low heat 45 min. to 1 hour or until collard greens are tender. Remove from heat. Stir in bacon.
Kitchen Tips
Tip 1
How to Wash the Collard Greens
Place collard greens in kitchen sink. Add enough water to completely cover greens. Swish greens gently until all grit is removed.
Tip 2
Special Extra
Sprinkle with 1/4 cup chopped toasted PLANTERS Slivered Almonds before serving.
Nutrition
Calories
80
Calories From Fat
0
% Daily Value*
Total Fat 4.5g
6%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 220mg
10%
Total Carbohydrates 7g
3%
Dietary Fibers 4g
14%
Sugars 2g
4%
Protein 5g
10%
Vitamin A
100%
Vitamin C
40%
Calcium
25%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings, 1/2 cup each
* 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.
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