Serves 4 to 6
Trust us, you'll want to serve these tender, spicy braised greens with cornbread on the side. Crumble it into the bowl to soak up the "pot likker".
Ingredients
4 to 6 slices applewood smoked bacon
2 bunches collard greens, stemmed & cut into 1-inch pieces
1 to 2 jalapeño peppers, thinly sliced
1/3 cup apple cider vinegar
Sea salt, to taste
Ground pepper, to taste
Method
In a large pot, lightly fry bacon until browned but not crisp. Remove, cool and cut into quarters. Add 6 cups water to the same pot and bring to a boil. Return bacon pieces to pot, adding collards, jalapeños, vinegar, salt and pepper. Cover and simmer over low heat for about an hour until greens are tender and the "pot likker" liquid is nice and flavorful.
Nutrition
Per serving (about 3oz/87g-wt.): 120 calories (90 from fat), 10g total fat, 3.5g saturated fat, 15g cholesterol, 440mg sodium, 3g total carbohydrate (2g dietary fiber, 0g sugar), 4g protein
Tags: Soul food/Southern, Dairy Free, Sugar Conscious, Gluten Free, Wheat Free
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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