Collard greens are packed with vitamins and minerals, and full of good-for-you fiber. For a healthier take on this traditional recipe, use vegetable oil instead of bacon fat, and top the finished greens with crumbled turkey bacon.
In a large pot over medium-high heat, cook the bacon until crisp. Set aside the bacon, then return the pot with the bacon fat to the stove over low heat. Add the garlic and cook for 3 minutes. Add the red pepper flakes and cook 1 more minute. Add the remaining ingredients and bring to a low simmer. Loosely cover and cook until greens are tender. Season with salt and pepper to taste, and top with crisp bacon.
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