Collard Greens and Bacon English Muffins

Collard Greens and Bacon English Muffins

Serves 4

Try this hearty fork-and-knife sandwich with crisp bacon, sweet red peppers and tender collard greens for a satisfying breakfast or brunch. Top with poached or fried eggs, too.

  • 8 pieces bacon
  • 1 red bell pepper, finely chopped
  • 1 bunch collard greens (about 1/2 pound), ribs removed, leaves chopped
  • 2 tablespoons lemon juice
  • 1/4 cup nonfat plain Greek yogurt
  • 4 whole wheat English muffins, split and toasted
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In a large skillet, cook bacon over medium heat until just crisp, about 10 minutes. Transfer to a paper-towel-lined plate. Carefully discard all but 1 tablespoon of the bacon fat and then return the skillet to medium-high heat. Add bell peppers and cook, stirring often until golden brown and just tender, 4 to 5 minutes. Add collard greens and cook, tossing often until just wilted, 3 to 4 minutes. Reduce heat to medium-low, stir in lemon juice and cook for 5 minutes more. 

Spread yogurt onto English muffins and then pile with greens and bacon slices.

Nutritional Info: 
Per Serving:260 calories (90 from fat), 10g total fat, 3g saturated fat, 15mg cholesterol, 550mg sodium, 31g carbohydrate (6g dietary fiber, 7g sugar), 13g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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