Spicy Collard Greens with Bacon

Spicy Collard Greens with Bacon

Enjoy this spicy collard greens and bacon side dish that’s easily made at home over stove top!

Prep Time

25

Minutes

Total Time

00

Minutes

Makes

4

servings

2
pounds collard greens, ribs and stems removed and leaves coarsely chopped (about 8 cups)
6
cups water
6
slices bacon, chopped
1
medium onion, chopped (1/2 cup)
1
jalapeño chili, seeded and finely chopped
1/2
teaspoon dried thyme leaves
1/2
teaspoon seasoned salt
1/2
teaspoon pepper
  1. In 4-quart Dutch oven, heat water to boiling. Add collard greens to water; heat to boiling. Boil 30 minutes; drain.
  2. 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.
  3. 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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
For true southern flavor, offer cider vinegar on the side for those who want to add a splash.
Collard Greens with Black-Eyed Peas:
During last 5 minutes of cooking, stir in 1 can (15 to 16 oz) black-eyed peas, rinsed and drained.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 130
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 380mg;
  • Total Carbohydrate 6g
    • (Dietary Fiber 3g,
    • Sugars 2g),
  • Protein 6g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.