Ingredients1 h 50 m servings 303 cals
- Put collard greens in a pot full of lightly salted water; bring to a boil, reduce heat to medium-low, and cook until tender, about 1 hour. Drain.
- Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon on paper towels.
- Melt butter in a large pot over medium heat. Cook and stir onion in melted butter until tender, 7 to 10 minutes. Stir bacon, chicken bouillon, water, garlic, oregano, thyme, and savory into the onion; bring to a boil. Stir collard greens into the mixture and simmer 5 minutes. Pour milk over the mixture, stir, and cook another 5 minutes.
Per Serving: 303 calories; 26.1 g fat; 6.9 g carbohydrates; 11.3 g protein; 68 mg cholesterol; 1080 mg sodium. Full nutrition
ReviewsRead all reviews 8
I didn't do the final part with the milk or use bouillon cubes. Still tasty!
I added more garlic than the recipe called for and did not add the milk because I used an additional 1/4c of butter. However, it was delicious!
Excellent dish. Added some crushed red pepper to the mix and it helped add a little spice.
Wonderful. I’ll half the amount of butter called for but otherwise perfect.
I forgot the milk, added more garlic, and used chicken stock instead of water. Turned out great!!
My husband (and his friends) ask for this all the time, so I wind up making it AT LEAST 10 times a year--not counting holidays!!