Smoky bacon and tangy cider vinegar are perfect complements to hearty collard greens. Rinse the greens a couple of times to remove grit.
6 slices bacon (about 4 ounces), cut crosswise into 1/4-inch-wide strips
1 medium onion, coarsely chopped
5 pounds collard greens, tough stems discarded, leaves coarsely chopped and rinsed, but not dried
3 tablespoons cider vinegar
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1. In 8-quart saucepot, cook bacon and onion over medium heat until onion is tender and bacon is browned, about 15 minutes, stirring occasionally.
2. Increase heat to medium-high, gradually add collard greens to saucepot, stirring until wilted. Reduce heat to medium-low, cover and cook until tender, about 10 minutes. Increase heat to medium-high, uncover and cook, stirring, until most of liquid evaporates. Stir in vinegar, salt, and pepper.
(based on individual servings)
Total Fat: 7 g
Saturated Fat: 3 g
Cholesterol: 8 mg
Sodium: 145 mg
Carbohydrates: 10 g
Fiber: 3 g
Protein: 3 g
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