Ingredients
6
6 servings
- •1 bunch collard greens, chopped
- •1 (16 ounce) package hickory-smoked bacon, diced
- •½ cup butter
- •1 large onion, chopped
- •2 cubes chicken bouillon, crumbled
- •1 cup water
- •4 cloves garlic, minced
- •½ teaspoon dried oregano
- •1 pinch ground thyme, or to taste
- •1 pinch dried savory, or to taste
- •4 teaspoons milk
Instructions
- Put collard greens in a pot full of lightly salted water; bring to a boil, reduce heat to medium-low, and cook until tender, about 1 hour. Drain.
- Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon on paper towels.
- Melt butter in a large pot over medium heat. Cook and stir onion in melted butter until tender, 7 to 10 minutes. Stir bacon, chicken bouillon, water, garlic, oregano, thyme, and savory into the onion; bring to a boil. Stir collard greens into the mixture and simmer 5 minutes. Pour milk over the mixture, stir, and cook another 5 minutes.
Nutritional Facts
Per 6 servings
- Calories: 301
- Carbohydrate: 7g
- Fat: 26g
- Fiber: 2g
- Protein: 11g
- Sugar: 1g
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