Southern Collard Greens
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
6 |
slices |
bacon -- reduced sodium -- diced |
|
1 |
small |
onion -- diced |
|
2 |
cloves |
garlic -- minced |
|
3 |
tablespoons |
apple cider vinegar |
|
1 |
tablespoon |
light brown sugar |
|
1/8 |
teaspoon |
Tabasco sauce |
|
2 |
pounds |
collard greens |
|
1 |
cup |
low sodium chicken broth |
| Cut stems and large ribs out of collard greens. Cut the leaves into about 2 inch squares. In a large pot over medium-high heat cook bacon and onion together until both are starting to brown. Add garlic and cook 30 seconds. Add vinegar and stir up browned bits. Add Tobacco and brown sugar and mix well. Add greens and cook until starting to wilt. Add broth and heat until simmering. Cover and cook for 45 minutes or until tender. Notes: You can add ham hocks, ham, turkey, or other meat to the dish. Makes 6 servings. |
| Per Serving: 104 Calories; 4g Fat (28.6% calories from fat); 8g Protein; 13g Carbohydrate; 6g Dietary Fiber; 5mg Cholesterol; 198mg Sodium. Exchanges: 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Other Carbohydrates. |