This side dish is an autumn favorite at Iowa's Rapid Creek Cidery -- and a great way to explore nutritious collard greens. The recipe takes a while, but most of the cooking is hands-free, leaving plenty of time to prepare pork chops or chicken.

Source: Midwest Living

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Recipe Summary

hands-on:
20 mins
total:
1 hr 15 mins
Servings:
4
Yield:
5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a deep 12-inch skillet, melt butter over medium heat. Add apples and thyme, stirring to coat. Spread evenly; cook 7 minutes or until browned and tender, turning once. Remove from skillet and set aside.

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  • In the same skillet, cook bacon over medium heat until crisp. Leaving drippings in skillet, transfer bacon to paper towels; crumble and set aside. Add onion to skillet; cook, stirring occasionally, until softened and just golden, about 10 minutes. Stir in garlic and crushed red pepper. Cook, stirring constantly, until fragrant, about 1 minute.

  • Using tongs, add collard greens to skillet, about 2 cups at a time, folding greens into onion mixture. When all the greens have been incorporated, add about 1 1/2 cups chicken broth, leaving 1 inch of greens not submerged. Increase heat and bring to boiling; reduce heat and simmer until tender but not mushy, 30 to 45 minutes.

  • Stir vinegar and a few dashes hot sauce into greens. Gently stir in apples. Season with salt and black pepper. Top with bacon before serving.

Nutrition Facts

331 calories; fat 22g; cholesterol 40mg; saturated fat 9g; carbohydrates 26g; mono fat 8g; poly fat 3g; trans fatty acid 0g; insoluble fiber 9g; sugars 12g; protein 11g; vitamin a 7527.9IU; vitamin c 59.1mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 3.4mg; vitamin b6 0.5mg; folate 199.4mcg; vitamin b12 0.3mcg; sodium 700mg; potassium 961mg; calcium 369mg; iron 1.6mg.
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