Collard & Mustard Greens

In In The Kitchen, Magazine, Recipes, Sides by RI Magazine

YOU’LL NEED
Salt and freshly ground black pepper, plus 2 tso salt and 2 tsp pepper
1 large bunch collard greens, soaked in cold water, rinsed, drained
1/2 cup olive oil
4 tbsp chopped garlic
4 strips bacon, cooked to a crisp, drained, and crumbled
1/4 cup vinegar
3 tbsp sugar

MAKE IT
1) Fill a 4-quart pot halfway with water and season, to taste, with salt and pepper. Bring water to a boil.
2) Meanwhile, chop all greens into medium pieces.
3) Place greens into boiling water, remove pot from heat, and let sit 2 to 3 minutes.
4) Drain and let cool. Heat oil in a large saute pan and cook garlic gently until it begins to turn light brown, being careful not to burn. Add blanched greens, vinegar, sugar 2 teaspoons salt and 2 teaspoons pepper. Top with crumbled bacon.

SERVES 6
THE MACROS
CALORIES: 324
PROTEIN: 4 g
FAT: 28 g
CARBS: 12 g

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