Spicy Collard Greens

Spicy Collard Greens

Serves 6

Trust us, you'll want to serve these tender, spicy braised greens with cornbread on the side so that you can crumble it into the bowl to soak up the "pot likker".

  • 4 slices bacon
  • 2 bunches collard greens, stemmed and roughly chopped
  • 1 jalapeños, thinly sliced
  • 1/3 cup cider vinegar
  • Fine sea salt and ground black pepper
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Heat a large pot over medium high heat. Add bacon and cook, turning occasionally, until just crisp. Transfer to a paper towel-lined plate, then carefully discard bacon fat and return pot to the stove. When cool enough to handle, roughly chop bacon.

Add 6 cups water to the pot and bring to a boil. Add bacon, greens, jalapeños, vinegar, salt and pepper, reduce heat to medium low, cover and simmer until greens are tender and "pot likker" liquid is flavorful, about 1 hour.

Nutritional Info: 
Per Serving:90 calories (60 from fat), 7g total fat, 2.5g saturated fat, 10mg cholesterol, 340mg sodium, 4g carbohydrate (2g dietary fiber, 0g sugar), 3g 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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