Place bacon in a heavy pot and cook over medium-high heat, turning occasionally, until fat begins to render, about 5 minutes. Drain off 1/2 of the bacon grease. Reduce heat to …
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To make the sauteed collard greens with bacon: Place the bacon pieces in a Dutch oven over medium-high heat. Cook for 5 minutes or until crisp. Remove half the bacon …
1 large bunch collard greens, washed and dried salt, to taste Instructions Remove the tough stems that run down the center of the leaf. …
How to Make Collard Greens Cook the bacon on medium heat until it begins to crisp up. Once it does, remove it from the skillet and chop into …
Directions Combine collard greens, bacon, salt, garlic powder, onion powder, sugar, and cayenne pepper in a stock pot. Pour enough water over the greens mixture to cover completely. Bring the water to a boil, reduce heat …
Directions Trim thick stems from collard greens; coarsely chop leaves. In a Dutch oven, saute bacon for 3 minutes. Add onion; cook until onion is tender and bacon is crisp, 8-9 minutes longer. Add greens; cook just until wilted. Stir in …
Wash and chop your greens. To a large dutch oven or pot, fry up the 6 slices of bacon. Set the bacon aside. Use the bacon frease to saute your diced large sweet onion. Pour in your 6 cups chicken or vegetable stock, and …
Tender collard greens are seasoned with plenty of onions, bacon, garlic, and chipotle, then eggs are poached right in the pan. An easy, 3.8 net carb breakfast or brunch. Course Side, Side Dish Cuisine American - low …
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Stir thoroughly, cover and reduce heat to low. It will take 1 to 2 hours to finish cooking. Stir periodically. If liquid levels fall too low add extra water or chicken stock. When tender add salt and black pepper to taste and serve. …
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Add collard greens. Mix in spices and broth. Stir in Bacon and Serve After the greens are tender, remove from the heat and stir in the cooked bacon and vinegar. Serve …
How to Cook Collard Greens With Bacon Sauté the onions and bacon: Melt butter in a pot or dutch oven over medium heat. Add onions and bacon. Cook until the onions are …
12 ounces collard greens washed, trimmed, and chopped Instructions Instant Pot Collard Greens Set your Instant Pot to saute and spray with cooking spray. Once the pot is …
Recipe Steps steps 3 32 min Step 1 Melt the unsalted butter in a large skillet over a medium heat. Thinly slice the onion and roughly dice the bacon. Add the onion and the bacon to the skillet …
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2 lbs collard greens (or preferred greens), chopped, rinsed and tough stems removed salt & black pepper, to taste Instructions In a large, heavy bottomed pot, fry the …
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In a large stockpot, add the water and bacon and bring to a boil.Add the collard greens by handfuls, stirring until each batch is wilted before adding more. Bring to a boil and …
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Cut the bacon into one inch pieces and fry in a large stock pot on medium high until cooked. Add the chicken broth and bring to a boil. Add the salt and collard greens then stir. Lower heat to …
Reduce heat to medium and add onion. Cook, stirring often, for about 5 minutes. Add garlic, red pepper flakes, salt, and pepper; cook and stir for 2 minutes. Increase heat to high and immediately pour in 3 cups water. Bring to a boil, stirring to scrape up browned bits from the bottom of the pot. Add chopped collard greens and 1 more cup of water.
Ingredients 2 pounds collard greens 4 thick-sliced bacon strips, chopped 1 cup chopped sweet onion 5 cups reduced-sodium chicken broth 1 cup sun-dried tomatoes (not packed in oil), chopped 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon crushed red pepper flakes
If you aren’t a fan of heat, feel free to omit it. Collard Greens: Collard greens are technically a cabbage and have a mild flavor. I used bacon for added seasoning in this collard greens recipe, but country ham or ham hocks would work as well.
Collard greens are the perfect keto vegetable to accompany eggs as they are low in carbs (~3g/cup, raw) and high in protein (5 g/cup, raw). You could also use kale or swiss chard. I wouldn’t recommend using spinach as it cooks down too much; collard greens, kale or chard soften beautifully while still holding their shape and texture when cooked.