Southern-Style Collard Greens Recipe

Reducing the amount of bacon and replacing ham bone with chicken broth allows Southern flavors to shine through while reducing sodium and saturated fat.

Prep Time: 15 minutes
Cooking Time: 30 minutes

Ingredients

1 tablespoon (15 milliliters) canola oil
1½ cups diced onion
¾ cup chopped bacon (about 4 slices)
3 tablespoons minced garlic
¾ cup dried cranberries
10 cups chopped collard greens
1 tablespoon plus 1 teaspoon chicken base
1 quart (950 milliliters) water
2 tablespoons (30 milliliters) apple cider vinegar

Directions

Before you begin: Wash your hands.

1. In a Dutch oven, heat canola oil over medium heat.
2. Add onions and bacon and sauté for about 4 minutes, until onion is soft and bacon is fragrant.
3. Add garlic and cranberries and sauté another minute.
4. Add greens, chicken base and water and bring to a simmer, stirring frequently.
5. Reduce heat to low and simmer for 20 minutes until greens are tender.
6. Remove from heat, add vinegar and stir.
7. Serve collards using a slotted spoon to drain excess liquid.

Nutrition Information

Serves 6
Serving size: 1 cup (170 grams)

158 calories, 5g total fat, 1g saturated fat, 6mg cholesterol, 822mg sodium, 24g carbohydrate, 5g fiber, 12g sugar, 7g protein, N/A potassium, N/A phosphorus

This recipe originally appeared in Food & Nutrition Magazine^®, published by the Academy of Nutrition and Dietetics.