Even children will eat these greens! Every time I cook them, someone wants the recipe. Use fresh collard, kale, or mustard greens.
Ingredients
- 6 slices bacon, chopped
- ½ cup water
- ¼ cup vinegar
- ½ cup white sugar
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 2 ½ pounds fresh collard greens, tough stems removed and leaves torn into bite-size pieces
Directions
Step 1
Cook the bacon in a large Dutch oven over medium heat until browned and crisp, about 8 minutes, stirring often. Transfer bacon pieces into a bowl with a slotted spoon, leaving the drippings in the pan.
Step 2
Stir water, vinegar, sugar, salt, and black pepper into the bacon drippings until the sugar has dissolved; bring the mixture to a boil. Place collards into the boiling mixture, and stir to mix well. Cover the Dutch oven, reduce heat to a simmer, and cook until the greens are tender, 30 to 45 minutes. Drizzle in a little more water or vinegar if greens become too dry.
Step 3
Spoon greens into a serving dish, and sprinkle with the cooked bacon pieces.
Cook’s Note
You can substitute frozen whole-leaf spinach or other greens for part or all of the fresh greens. If using all frozen greens, use 2 bags, and reduce the water slightly. To save time, you can use 2 to 3 tablespoons bacon grease and omit bacon on top or sprinkle with real bacon bits from a jar.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 187 | |
% Daily Value * | |
Total Fat10g | 13% |
Saturated Fat3g | 16% |
Cholesterol14mg | 5% |
Sodium240mg | 10% |
Total Carbohydrate21g | 8% |
Dietary Fiber5g | 18% |
Total Sugars13g | |
Protein6g | |
Vitamin C50mg | 251% |
Calcium208mg | 16% |
Iron0mg | 2% |
Potassium284mg | 6% |
*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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