2 teaspoons sodium-free powdered instant chicken bouillon
2 cups water
2 packages (9 ounces each) frozen collard greens, thawed
1 small onion, finely chopped
1 clove (or 1 teaspoon) minced garlic
2 slices uncooked turkey bacon, chopped
2 teaspoons packed brown sugar
1/4 teaspoon salt
1 pinch red pepper flakes (more or less to taste)
Cider vinegar
Stir together bouillon and water in a pan; bring to a boil over high heat. Add greens, onion, garlic, bacon, brown sugar, and salt. Reduce heat to low-medium and simmer uncovered for 30 minutes; stir occasionally. Drain the greens well and season each serving with cider vinegar to taste (give it a try; it actually enhances the flavor of the greens). If the greens are not drained, cornbread can be used to soak up the liquid, or “pot liquor.”
Yield: 3 1/2 cups
Serving size: 1/2 cup
Nutrition Facts
Per Serving:
Calories: 53
Carbohydrate: 8 g
Protein: 3 g
Fat: 1 g
Saturated fat: <1 g
Cholesterol: 3 mg
Sodium: 171 mg
Fiber: 3 g
Exchanges per serving: 1 1/2 nonstarchy vegetable
Carbohydrate choices: 1/2
