“Even children will eat these greens! Every time I cook them, someone wants the recipe. Use fresh collard, kale, or mustard greens.” - by Angela
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Cook the bacon in a large Dutch oven over medium heat until browned and crisp, about 8 minutes, stirring often. Transfer bacon pieces into a bowl with a slotted spoon, leaving the drippings in the pan.
- Stir water, vinegar, sugar, salt, and black pepper into the bacon drippings until the sugar has dissolved; bring the mixture to a boil. Place collards into the boiling mixture, and stir to mix well. Cover the Dutch oven, reduce heat to a simmer, and cook until the greens are tender, 30 to 45 minutes. Drizzle in a little more water or vinegar if greens become too dry.
- Spoon greens into a serving dish, and sprinkle with the cooked bacon pieces.
Nutrition
Amount Per Serving (8 total)
- Calories
- 187 cal
- 9%
- Fat
- 10.1 g
- 15%
- Carbs
- 20.7 g
- 7%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
"These greens had an EXCELLENT flavor and the house smelled wonderful! My husband walked in from work and went straight to the kitchen to find out what I was making! I let my greens get too dry at one ..." See morepoint so they were a little tough in the end. I had to add about another 1/2 cup of water and more vinegar as well. I would probably double it from the start next time. I also used apple cider vinegar because that was all I had. I'm sure it changed the flavor a little, but like I said, the flaver is excellent! Thanks for this great recipe! I will make it again!"
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