Ingredients
8
8 servings
- •6 slices bacon, chopped
- •½ cup water
- •¼ cup vinegar
- •½ cup white sugar
- •⅛ teaspoon salt
- •⅛ teaspoon black pepper
- •2 ½ pounds fresh collard greens, tough stems removed and leaves torn into bite-size pieces
Instructions
- Cook the bacon in a large Dutch oven over medium heat until browned and crisp, about 8 minutes, stirring often. Transfer bacon pieces into a bowl with a slotted spoon, leaving the drippings in the pan.
- Stir water, vinegar, sugar, salt, and black pepper into the bacon drippings until the sugar has dissolved; bring the mixture to a boil. Place collards into the boiling mixture, and stir to mix well. Cover the Dutch oven, reduce heat to a simmer, and cook until the greens are tender, 30 to 45 minutes. Drizzle in a little more water or vinegar if greens become too dry.
- Spoon greens into a serving dish, and sprinkle with the cooked bacon pieces.
Nutritional Facts
Per 8 servings
- Calories: 187
- Carbohydrate: 21g
- Fat: 10g
- Fiber: 5g
- Protein: 6g
- Sugar: 13g
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