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Collard Greens with Bacon


  • 2 bunches collard greens, stems removed
  • 2 tsp. vegetable oil
  • 1/2 red onion, sliced
  • 3 slices bacon, cut into 1/4-inch strips
  • 2 Tbsp. cider vinegar
  • 1 cup canned reduced sodium chicken broth


  • 1. Working in batches, stack greens; cut crosswise into 2-inch wide strips. Then cut crosswise into 2-inch pieces. Transfer to a large bowl of cold water to remove grit. Drain. Repeat until greens are clean. Set aside.
  • 2. Heat oil in a large skillet on medium-high heat. Add onion and bacon; cook 3 to 4 minutes or until onion is translucent. Add greens; cook, stirring frequently, until greens begin to wilt and are reduced in volume.
  • 3. Increase heat to high. Add vinegar. Cook 1 minute, scraping up brown bits from bottom of skillet, until vinegar has evaporated.
  • 4. Add stock; reduce heat to low. Simmer, covered, 12 to 14 minutes or until greens are just tender. Divide evenly between 6 plates and serve.
  • Nutritional information per serving: Calories 113; Total Fat 8g; Saturated Fat 2g;
  • Trans. Fat 0g; Cholesterol 9mg; Sodium 120mg; Total Carbohydrate 7g; Dietary Fiber 4g;
  • Total Sugars 1g; Protein 5g