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Ingredients
Scale
- 3 bunches collard greens, washed, trimmed, and chopped
- 10 slices bacon, chopped (12 oz. package)
- 1 small onion, finely chopped (about 1 cup)
- 1 tablespoon minced garlic
- 4 cups chicken broth
- 2 teaspoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon seasoned salt
- ½ teaspoon crushed red pepper
- ¼ teaspoon black pepper
Instructions
- Wash and trim the collard greens, cutting out the stems and slicing the leaves into strips.
- Cook the bacon in a Dutch oven over medium heat until crispy, then drain on paper towels.
- Sauté the onion in reserved bacon grease until soft, then add garlic and cook until fragrant.
- Pour in the chicken broth, scrape up brown bits, and add vinegar, sugar, seasoned salt, crushed red pepper, and black pepper.
- Stir in the collard greens until coated, then simmer covered for 35-40 minutes until tender.
- Serve topped with crispy bacon.
Notes
Choose fresh greens for the best flavor and texture.
Adjust seasonings to your taste preference.
For a vegetarian option, substitute bacon with vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Simmering
- Cuisine: Southern
Nutrition
- Calories: 150
- Sugar: 2
- Sodium: 800
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 5
- Protein: 6
- Cholesterol: 15