Enjoy this spicy collard greens and bacon side dish that’s easily made at home over stove top!
pounds collard greens, ribs and stems removed and leaves coarsely chopped (about 8 cups)
slices bacon, chopped
medium onion, chopped (1/2 cup)
jalapeño chili, seeded and finely chopped
teaspoon dried thyme leaves
teaspoon seasoned salt
In 4-quart Dutch oven, heat water to boiling. Add collard greens to water; heat to boiling. Boil 30 minutes; drain.
Meanwhile, in 12-inch skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Remove bacon with slotted spoon, reserving 1 tablespoon bacon fat in skillet. Drain bacon on paper towels.
In same skillet, heat reserved bacon fat over medium heat. Cook remaining ingredients in bacon fat 5 minutes, stirring frequently. Stir in collard greens and bacon; reduce heat to low. Cover and cook about 15 minutes longer, stirring occasionally, until collard greens are very tender.
For true southern flavor, offer cider vinegar on the side for those who want to add a splash.
During last 5 minutes of cooking, stir in 1 can (15 to 16 oz) black-eyed peas, rinsed and drained.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 3 1/2g,
- 3 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.