• 6servings
  • 269calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, C, P
MineralsSilicon, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1/2 pound peppered bacon, diced

  2. 1 onion, chopped

  3. 2 pounds collard greens - rinsed, stemmed and torn into 3x6 inch pieces

  4. 1 cup chicken stock

  5. 1 teaspoon cayenne pepper

  6. 2 tablespoons red wine vinegar

Instructions Jump to Ingredients ↑

  1. Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes.

  2. Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes.

  3. Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2.


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