Collard Greens – a delicious recipe with bacon, coconut milk, soy sauce, grainy mustard, olive oil, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cook the bacon in a large skillet until crisp.
2
Drain on paper towels, and crumble into small pieces.
3
Set aside.
4
In small saucepan, bring the coconut milk and soy sauce to a boil.
5
Remove from the heat and stir in the mustard and crumbled bacon.
6
Set aside.
7
Heat the olive oil and butter in a large straight-sided pan over low heat.
8
Add the garlic, and slowly toast until pale golden brown, about 10 minutes (be careful not to let it burn).
9
Lift the garlic out of the oil with a slotted spoon and set aside.
10
Add the collard greens and cook, stirring frequently, until the greens start to wilt.
11
Stir in the coconut milk mixture and cook for about 20 minutes, until the greens are tender and the sauce has thickened.
970
kcal
Calories
78
g
Fat
5
g
Carbs
58
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 bacon slices, 1/2 cup coconut milk, 1/4 cup soy sauce, 1 tablespoon grainy mustard, and more.
Yes, Collard Greens falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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