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Collard Greens and Bacon English Muffins

Serves 4
Time 35 min
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.
Special Diets:
Ingredients
  • 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
Method

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.

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.
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  • 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