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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Ingredients

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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; 22 g total fat; 9 g saturated fat; 3 g polyunsaturated fat; 8 g monounsaturated fat; 40 mg cholesterol; 700 mg sodium. 961 mg potassium; 26 g carbohydrates; 9 g fiber; 12 g sugar; 11 g protein; 0 g trans fatty acid; 7528 IU vitamin a; 59 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 199 mcg folate; 0 mcg vitamin b12; 369 mg calcium; 2 mg iron;

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