Sautéed collard greens with bacon, and garlic is the perfect side dish for any occasion. If you’re in for a light lunch, these collards greens are also a must!
Recipe for collard greens: Simmer collard greens with bacon, onion, garlic, and seasonings until soft. This is a quick and simple recipe. This simple but delicious side dish goes well with pork, beef, or chicken. Our recipe for steaming collard greens only takes ten minutes, and the finishing touch of spicy sauce adds even more flavor. This nutritious collard greens meal is low-carb, keto-friendly, and free of gluten. Have fun!
INGREDIENTS LIST FOR THE COLLARD GREENS RECIPE
- One bunch of cleaned, stem-free collard greens, diced; three bacon slices; one onion; two minced garlic cloves; and one chopped onion
- Half a teaspoon of salt
- half a teaspoon of recently cracked pepper
- half a cup, or 125 milliliters low-sodium chicken broth; 1/2 tsp spicy sauce (Sriracha was our choice).
- 1/2 cup chopped dried cranberries
SAUTEED COLLARD GREENS RECIPE
Collard greens have a wonderful flavor of their own but we decided to infuse these sauteed collard greens with crispy bacon, garlic, and hot sauce to give them an extra kick. This collard greens recipe is gluten-free, low-carb, and keto-friendly – perfect as a side dish or a light meal on its own.
HOW TO COOK COLLARD GREENS
The technique for cooking collard greens is quite simple: This quick and simple recipe for sauteed collard greens eliminates the need for laborious boiling or steaming! Apply cool running water to the collard greens to rinse them. Using a knife on both sides of the stalk, cut the stem from each leaf, and then chop the leaves.
Remove half of the bacon to be used as a garnish later after cooking the bacon pieces until they are crispy. You may have a lot of rendered bacon fat at this point. To prevent your collard greens from becoming overly oily at the end, discard half of the bacon fat.
Cook the garlic and onion in the pot until they are soft and aromatic. Add the chicken broth to the pot with the chopped collard greens.as well as spices. Simmer the collard greens until they are quite soft. Add the spicy sauce and sprinkle with the bacon that was set aside and the dried cranberries. Simple!
DIRECTIONS
- To cook the bacon-and-cold greens sauté, place the bacon slices in a Dutch oven and heat it to medium-high. Cook until crisp, about 5 minutes. Take off half of the bacon and save it aside for another time. If there’s too much bacon fat, pour some of it off.
- Cook the chopped onion in the pan for three to four minutes, or until it becomes tender. Once the garlic is aromatic, add the salt, pepper, and garlic and simmer for 30 seconds.
- When the collard greens are three minutes from now, or until they have wilted, add the chopped greens to the Dutch oven. After adding the chicken broth, boil the mixture.
- Lower the temperature to a gentle simmer, cover the saucepan, and allow Collard greens should be steamed for five minutes, or until they are soft. In order to decrease the sauce, stir in the hot sauce and boil for a further five minutes.
- Serve the sauteed collard greens right away after adding the remaining bacon and cranberries to the cooked greens. Have fun! ❤️
TIPS FOR THE COLLARD GREENS RECIPE
- The collard greens can be cleaned and prepped up to three days in advance. Pat dry and keep them in an airtight container or a releasable bag in your refrigerator.
- Feel free to swap andouille sausage for bacon, it’s delicious with the collard greens!
- If you are a vegetarian, just leave out the bacon!
HOW TO KEEP THE COLLARD GREENS LEFTOVERS?
Keep the collard greens in the refrigerator for up to 3 days. in an airtight container. Reheat in the microwave with a few drops of water to loosen the sauce. We do not recommend freezing the collard greens because they will be soggy when thawed.
MORE COLLARD GREENS RECIPES
- Collard Greens Cabbage Soup
Swiss Chard and Bacon Quiche
