Quick Collard Greens – a delicious recipe with collard greens, bacon, red pepper, cider vinegar, worcestershire sauce, hot sauce. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Bring a large stock pan full of water to a boil.
2
Remove middle stalk from collards, rinse leaves and slice. (They will wilt and shrink considerably so I don't chop or make the slices too small.)
3
Add collards to boiling water for 15 minutes, stirring occasionally.
4
In a skillet, add bacon, cook until crispy, drain on paper towels and crumble. Keep the drippings in the pan.
5
Drain collards and try to shake off as much of the water as possible.
6
Reheat pan that has bacon drippings over medium heat.
7
Add crushed red pepper and collards and saute for 2-3 minutes.
8
Add a quick drizzle of cider vinegar and Worcestershire sauce, and continue to saute for a few more minutes until a fair amount of the liquid has evaporated.
9
Season collards to taste by adding more vinegar, Worcestershire or hot sauce and add crumbled bacon right before serving.
132
kcal
Calories
9
g
Fat
2
g
Carbs
9
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 6 ingredients. The key ingredients include: 1 bunch collard greens, 3 strips bacon, 1 pinch crushed red pepper, 1 tablespoon cider vinegar, and more.
Yes, Quick 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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