In a departure from typical Southern-style all-day stewed greens, these collards are sautéed first with a small amount of fat and then steamed, meaning tender-crisp healthy greens on the table in under a half hour.

Cheryl Slocum
Source: EatingWell Magazine, November/December 2018

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Wash collard greens. Stack 5 or 6 leaves at a time and roll tightly from the long side to create a long, cigarlike cylinder. Slice crosswise into 1/4-inch-thick ribbons.

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  • Heat 2 teaspoons bacon fat (or oil) in a large cast-iron skillet over medium-high heat. Add half the collards and 1/4 teaspoon salt. Cook, stirring frequently, until wilted, about 2 minutes. Transfer to a plate and repeat with the remaining 2 teaspoons bacon fat (or oil), collards and 1/4 teaspoon salt.

  • Return the first batch of collards to the pan. Add water, garlic, brown sugar, crushed red pepper and nutmeg. Cook, stirring, until the collards are very tender, about 2 minutes. Remove from heat and stir in lemon juice.

Nutrition Facts

68 calories; protein 2.7g; carbohydrates 7.5g; dietary fiber 3.5g; sugars 2.7g; fat 3.8g; saturated fat 1.3g; cholesterol 3.1mg; vitamin a iu 4357IU; vitamin c 31.5mg; folate 111.7mcg; calcium 204.5mg; iron 0.4mg; magnesium 24.2mg; potassium 194.4mg; sodium 214.4mg; added sugar 2g.
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