Recipe courtesy of Tiffani Thiessen
Southern Greens
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 218
- Total Fat
- 15 g
- Saturated Fat
- 5 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 12 g
- Protein
- 6 g
- Cholesterol
- 25 mg
- Sodium
- 321 mg
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 218
- Total Fat
- 15 g
- Saturated Fat
- 5 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 12 g
- Protein
- 6 g
- Cholesterol
- 25 mg
- Sodium
- 321 mg
Ingredients
Directions
- Cook the bacon in a skillet over medium heat, stirring occasionally, until brown and crispy, about 10 minutes. Using a slotted spoon, remove about half the bacon to a plate. Add the collard greens to the skillet and cook, tossing occasionally, until they start to get tender, about 5 minutes.
- Mix together the apple cider vinegar, sugar and hot sauce. Pour over the collard greens and cook, stirring, until the greens absorb some of the moisture, about 8 minutes. Crumble the reserved bacon over the top and serve hot.
