Kickin’ Collard Greens

This is week 2 of our CSA.  Last night we had collard greens for the second time ever.  Last week’s recipe was utterly forgettable.  Last night’s recipe was absolutely wonderful and, so, I present Kickin’ Collard Greens:

Kickin’ Collard Greens
Submitted By: Ken Adams
Prep Time: 10 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 10 Minutes
Servings: 6
“If you like greens you will love this recipe. The bacon and onions give them a wonderful flavor. Add more red pepper for a little more spice.”

1 tablespoon olive oil
3 slices bacon
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1 pound fresh collard greens, cut into 2-inch pieces (I did thinner ribbons, no stems)

1.     Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
2.     Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender. (I did NOT cover so that the liquid would reduce and it worked wonderfully.)


As always, I just can’t follow a recipe as-is.  I used pre-cooked thick-sliced bacon, microwaved it to crisp, crumbled it and added it to the frying onions.  I cut the leaves away from the stems of the collard greens, rolled the leaves, and sliced into thin ribbons and I cooked the greens uncovered so the stock would reduce.  The reduced stock had a wonderful flavor!

My food diary for the day:

Breakfast was a salad of shredded carrots, raisins, chopped apple, diced grilled chicken breast, fat-free vanilla greek yogurt, and cinnamon, with a mug of coffee (with half and half and Splenda).

Lunch was a half cup of Louis Kemp crab delights, 2 slices of store roasted turkey breast, and a bunch of CSA strawberries

Dinner was hoisin and bourbon glazed pork tenderloin, roasted radishes, and kickin’ collard greens with 2 large glasses of diet tonic spiked with 1 1/2 oz white wine each.  It was that kind of day.

Post-workout snack was 1/2 of a chocolate CLIF Builder’s Bar.

Total was just under 1400 calories for the day.


One response to this post.

  1. Yum. If I made this I think I’d let the bacon saute in the pan so I’d get the bacon grease; I don’t think I’d need the olive oil if i did this in my non-stick pot. But bacon, onions, garlic and greens are a hard-to-miss combination. And it’s fun to watch the volume of greens dwindle. I’ve made something similar but with greens and kale, I think. No CSA here, sadly.


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