Ingredients2 h 5 m servings 94
- Combine collard greens, bacon, salt, garlic powder, onion powder, sugar, and cayenne pepper in a stock pot. Pour enough water over the greens mixture to cover completely. Bring the water to a boil, reduce heat to low, and cook at a simmer until the greens are tender, about 2 hours.
Per Serving: 94 calories; 6.7 6.3 3.3 10 1006 Full nutrition
ReviewsRead all reviews 10
I used this recipe as the backbone for making my collard greens. I made a few adjustments based on my preferences; these included adding ~3/4 cup of vinegar and supplementing the onion power wi...
5.8.16 A neighbor gave me some collard greens from his garden, so they really were fresh! ! These collards had good Southern flavor, but there’s one thing that I would do differently...I woul...
I added red pepper flakes, but it made it too spicy for my kids and almost too spicy for myself. I will make this again, no red pepper flakes and use Chicken Stock instead of water. It was super...
I omitted the sugar and added a 1/2 cup of apple cider vinegar at the end. I also added an onion. They were so deliciously fresh and tasty. My 8 year old was raving about these collard greens.
I used pink Himalayan salt, and with the bacon, 1 T was too much, so I will reduce to 1/2 T next time. Otherwise, excellent!!!
Made this as specified with fried bacon cut up.Cooked in pressure cooker for 35 minutes and it was wonderful.The bag of pre chopped greens is the way to go. So easy,fast,and delicious.