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Ingredients
Scale
- 1 tablespoon olive oil
- ½ pound bacon, diced
- 1 large onion, diced
- 3 – 4 garlic cloves, minced
- 2 pounds collard greens, fresh or frozen
- 3 cups chicken broth
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon brown sugar (use coconut sugar for Paleo)
- ¼ teaspoon crushed red pepper flakes
- 2 teaspoons apple cider vinegar
- ¼ teaspoon Tony Chachere's Creole Seasoning
- 1 ham hock or smoked turkey leg
- Pepper vinegar, for serving
Instructions
- Heat a large pot over medium heat.
- Add olive oil and diced bacon; cook until edges are crispy.
- Sauté diced onions until translucent, then add minced garlic.
- Add collard greens; sauté until soft.
- Pour in chicken broth; mix well.
- Add salt, pepper, brown sugar, red pepper flakes, apple cider vinegar, and seasoning.
- Add ham hock or smoked turkey leg to the mixture.
- Bring to a boil, then reduce heat and cover pot.
- Simmer for about 45 minutes, stirring occasionally.
- Serve with a sprinkle of pepper vinegar.
Notes
For best results, use fresh collard greens.
Adjust the crushed red pepper flakes to control spiciness.
Leftovers can be stored in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Simmering
- Cuisine: Southern
Nutrition
- Calories: 200
- Sugar: 2
- Sodium: 800
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 5
- Protein: 10
- Cholesterol: 20