Are you a fan of collard greens?
If so, what is your preferred method of preparation? Please let us know in the comments and give our collard greens with bacon a try.
The bacon, onions, sweet apple cider vinegar, and chili sauce seem to balance the natural bitterness of the vegetables.
Ingredients:
- 2 tablespoons sugar.
- 1 teaspoon kosher salt.
- 1/2 teaspoon of black pepper with fresh ground.
- 1/4 cup apple cider vinegar.
- 2 pounds of collard greens, trimmed and sliced into 3-inch-wide strips (kale or chard can be substituted).
- 1 cup chicken broth (or water).
Method:
- In a saucepan on medium heat, dissolving butter.
- Cook the bacon in the pan, stirring occasionally, until it begins to brown around the edges.
- Cook until the onions have softened and are just beginning to brown.
- Cook until the garlic becomes fragrant, about a minute, and then add the salt, pepper, sugar, and hot sauce.
- Cook, scraping up any browned bits from the bottom of the pot, until the liquid has been reduced by half.
- Bring the collard greens and chicken broth (or water) to a simmer.
- Reduce the heat to medium-low and continue to cook, stirring occasionally, until the collard greens have wilted and lost their bright color.
Season with more vinegar and hot sauce to taste.
Serve with a spoonful of sauce from the pan.
NUTRITION FACTS: (PER SERVING).
- 85 CALORIES.
- 3g FAT.
- 11g CARBS.
- 5g PROTEIN.