| |
| |
| ½ Pound |
|
Turkey bacon, chopped |
|
| 3 Medium |
|
Red onions, chopped |
|
| 1¼ Cups |
|
Chicken broth |
|
| ¼ Cup |
|
Cider vinegar |
|
| |
| 1¼ Tbs |
|
Dark brown sugar |
|
| ½ tsp |
|
Hot red pepper flakes |
|
| 4 Pounds |
|
Collard greens, coarsely chopped* |
|
|
|
|
| |
| In a heavy pot (or kettle) at medium, cook bacon in batches until crisp. Transfer to paper towel. Reserve a layer of bacon drippings at the bottom of the pot. Add onions and brown until soften. Transfer onions to separate bowl. |
| Then add broth, vinegar, sugar, red pepper and half of the cooked bacon to pot and stir until sugar is dissolved. Toss in about half of the collard leaves and cook until wilted. Then add the remaining collards and toss. Cover and simmer for 30 minutes. Stir in red onions and simmer an additional 30 minutes. |
| Top collards with remaining bacon and serve! |
|
| |
| Servings: 8 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
173.22 |
|
| Calories From Fat (35%) |
|
60.41 |
|
| Calories From Protein (21%) |
|
36.71 |
|
| Calories From Carbs (44%) |
|
76.09 |
|
| Calories From Alcohol (0%) |
|
0.00 |
|
| |
|
% Daily Value |
| Total Fat 6.77g |
|
10% |
|
| Saturated Fat 1.68g |
|
8% |
|
| Monounsaturated Fat 0.16g |
|
|
|
| Polyunsaturated Fat 0.51g |
|
|
|
| Trans Fatty Acids 0.00g |
|
|
|
| Cholesterol 25.23mg |
|
8% |
|
| Sodium 540.25mg |
|
23% |
|
| Potassium 491.71mg |
|
14% |
|
| Carbohydrates 20.80g |
|
7% |
|
| Dietary Fiber 9.16g |
|
37% |
|
| Sugar 3.12g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 11.65g |
|
|
|
| Protein 11.30g |
|
23% |
|
| Vitamin A 15169.84IU |
|
303% |
|
| Vitamin C 80.15mg |
|
134% |
|
| Calcium 354.92mg |
|
35% |
|
| Iron 1.12mg |
|
6% |
|
| Vitamin E 5.17IU |
|
52% |
|
| Thiamin 0.12mg |
|
8% |
|
| Riboflavin 0.31mg |
|
18% |
|
| Niacin 2.21mg |
|
11% |
|
| Vitamin B6 0.38mg |
|
19% |
|
| Folate 377.38µg |
|
94% |
|
| Vitamin B12 0.04µg |
|
1% |
|
| Pantothenic Acid 0.62mg |
|
6% |
|
| Phosphorus 34.73mg |
|
3% |
|
| Magnesium 21.58mg |
|
5% |
|
| Zinc 1.05mg |
|
7% |
|
| Copper 0.11mg |
|
6% |
|
| Manganese 0.67mg |
|
34% |
|
| Selenium 2.98µg |
|
4% |
|
| Alcohol 0.00g |
|
|
|
| Caffeine 0.00mg |
|
|
|
| Water 241.40g |
|
|
|
|
|
| |
| Cooking Tips |
| *Make sure ribs and stems are discarded, that the leaves are washed and drained well. |
| | |
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|
