Ingredients
12
12 servings
- •2 bunches collard greens
- •2 bunches mustard greens
- •2 bunches turnip greens
- •4 cups chicken broth, divided
- •3 tablespoons salt
- •0.5 cup vegetable oil
- •0.5 cup cooked real bacon bits
- •0.5 cup white sugar
- •4 cloves garlic, sliced
- •salt and pepper to taste
Instructions
- Remove leaves from collard, mustard, and turnip greens; discard stems. Gently wash leaves in warm water to remove all soil and sand. Partially fill a clean sink with warm water; stir in 2 cups chicken broth and 3 tablespoons salt. Allow greens to soak in chicken broth mixture for 10 minutes.
- Scoop greens into a colander and allow to drain; do not rinse. Discard chicken broth mixture down the sink.
- Pour remaining 2 cups chicken broth into a large pot; mix in greens.
- Stir in vegetable oil, bacon bits, sugar, garlic, salt, and pepper; bring to a boil.
- Reduce heat to a simmer and cook, stirring occasionally, until greens are tender, 45 minutes to 1 hour.
Nutritional Facts
Per 12 servings
- Calories: 174
- Carbohydrate: 17g
- Fat: 11g
- Fiber: 5g
- Protein: 6g
- Sugar: 9g
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