Bacon and Brown Sugar Braised Collard Greens

posted in: Gluten-free, Side Dish, Vegetable | 0

Collard greens are one vegetable that I did not like until I was an adult, partially because my mom doesn’t like them and never fixed them. I have grown to love them over the years, especially when they are cooked with bacon and have some sort of acid or vinegar. Collard greens get mixed reviews from my children, but hopefully they will acquire a taste for them over the years. I like this recipe because it has all the flavors of a good comfort food, but without too many calories.

Bacon and Brown Sugar Braised Collard Greens
Author: 
Recipe type: Side, Vegetable
Serves: 8
 
Ingredients
  • 2 bacon slices
  • 1 cup chopped onion
  • 1 garlic clove, minced
  • 2 cups water
  • 1 tablespoon brown sugar
  • 2 tablespoons cider vinegar
  • ½ teaspoon salt
  • ½ teaspoon ground red pepper
  • 1 (16-ounce) package prewashed torn collard greens
Instructions
  1. Cook bacon in a Dutch oven over medium-high heat until crisp.
  2. Remove bacon from pan, reserving drippings in pan.
  3. Crumble bacon; set aside.
  4. Add onion and garlic to drippings in pan; cook over medium heat 5 minutes or until tender, stirring occasionally.
  5. Stir in crumbled bacon, 2 cups water, and next 4 ingredients (through pepper).
  6. Gradually add greens. Cover, reduce heat, and simmer 1 hour or until tender.
Nutrition Information
Serving size: ½ cup Calories: 60 Fat: 2.8 g Saturated fat: 0.9 g Unsaturated fat: 1.6 g Trans fat: 0 Carbohydrates: 7.2 g Sodium: 208 mg Fiber: 2.4 g Protein: 2.3 g Cholesterol: 4 mg
1 Weight Watchers Smart Points per serving

*This recipe was created by Cooking Light Magazine*

Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside.

Add onion and garlic to drippings in pan; cook over medium heat 5 minutes or until tender, stirring occasionally.

Stir in crumbled bacon, 2 cups water, and next 4 ingredients (through pepper). Gradually add greens. Cover, reduce heat, and simmer 1 hour or until tender.

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