This is a low-sodium adaptation of a traditional southern staple, collard greens. This adaptation lowers the sodium without sacrificing any of the deliciousness or nutrition. Now we can enjoy traditional southern collards without concern about affecting our blood pressure or causing any swelling from the high sodium content. Enjoy!
Prep Time
10 minutes
Cook Time
60 minutes
Makes
6 servings
Ingredients
1 tablespoon olive oil
3 slices low-sodium turkey bacon
1 large onion, chopped
2 cloves garlic, minced
1-pound fresh collard greens, cut into 2-inch pieces
3 cups low-sodium chicken broth
1 teaspoon apple cider vinegar
1 teaspoon pepper
¼ teaspoon red pepper flakes
Preparation:
- Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp, 7 to 9 minutes. Remove bacon from pan, crumble, and return to the pan.
- Add onion to the pan and cook until tender, about 5 minutes.
- Add garlic and cook until just fragrant. Add collard greens, and fry until they start to wilt.
- Pour in chicken broth and season with apple cider vinegar, pepper, and red pepper flakes.
- Reduce heat to low, cover, and simmer until greens are tender, about 45 minutes.
- Serve in ½ cup portions and enjoy! Leftovers can be refrigerated for up to 6 days.
Nutrition Information
Serving Size: ½ cup
Calories: 92, Fat: 5g, Protein: 6g, Carbohydrates: 7g, Fiber: 2g, Sodium: 128mg
Adapted from: https://www.allrecipes.com/recipe/51803/kickin-collard-greens/
Categories: Vegetables, Low-Sodium, Low-Fat, Low-Carb, Low-Cholesterol
