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Spicy, tangy collard greens accented with black pepper bacon, cayenne pepper and vinegar are a big deal in Brazil. Here is my recipe. Since bacon fat is an essential part of this recipe don’t drain it during any of the steps! I say that if your veggies are fattening then eat a lighter main dish!
Ingredients
- ½ pound peppered bacon, diced
- 1 onion, chopped
- 2 pounds collard greens – rinsed, stemmed and torn into 3×6 inch pieces
- 1 cup chicken stock
- 1 teaspoon cayenne pepper
- 2 tablespoons red wine vinegar
Directions
Step 1
Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes.
Step 2
Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes.
Step 3
Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 269 | |
| % Daily Value * | |
| Total Fat19g | 25% |
| Saturated Fat7g | 34% |
| Cholesterol32mg | 11% |
| Sodium744mg | 32% |
| Total Carbohydrate10g | 4% |
| Dietary Fiber5g | 16% |
| Total Sugars2g | |
| Protein15g | |
| Vitamin C29mg | 146% |
| Calcium218mg | 17% |
| Iron2mg | 10% |
| Potassium215mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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