Collard greens are such a yummy southern staple that should be eaten all over the globe! Just like wilting kale or spinach, these big green leaves turn tender as they simmer throughout the day. By cutting the fat just a tiny bit, they can be enjoyed all week long as a healthy vegetable side. It pairs really well with this healthy red beans and rice recipe.
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For 5-6 servings:
4 slices turkey bacon, diced
1 medium onion, diced
3/4 lb small bone in shoulder, picnic pork
5 cloves garlic, minced
1 1/2 32 ounce container chicken broth (low-sodium optional)
1 giant collard greens stalk, trimmed of excess roots
1/8 C apple cider vinegar
1 tbsp salt
1/2 Tbsp coconut oil or olive oil
Optional garnish: hot sauce, creole or cajun seasoning, green onion, turkey bacon
1 tbsp pepper
- Pat dry and Season your pork with 1/2 tbsp salt, 1/2 tbsp pepper. In a large cast-iron skillet, (or on your grill) sear on high heat in 1/2 tbsp oil. Meat should show brown or black color but do not cook through. Set aside.
- In large stockpot cook onion on medium high heat until browned.
- Add bacon on medium heat until bacon is almost crisp, set aside half for garnish.
- Reduce heat to medium, add in collard greens and vinegar to wilt, saute, about 5 minutes.
- Add garlic, saute one minute, then pour in chicken broth, add in pork, remaining salt and pepper.
- Simmer low, covered, at least 2 hours, but the longer the better. I like to simmer mine all day until dinner
About the Blogger:
Shannon Gagnon is the healthy recipe developer, food stylist and food photographer behind Crawfish & Crunches. She often shares health tips and southern recipes that she turns slightly healthier. On her blog you can find just what the tagline says, “Realistic recipes, rich southern culture, and health conscious habits.”
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