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Bohemian Collards

I've added unconventional ingredients to these collards that make them unique and exquisite on the palate and on the plate. —Ally Phillips, Murrells Inlet, South Carolina
  • Total Time
    Prep: 20 min. Cook: 35 min.
  • Makes
    8 servings

Ingredients

  • 1 large bunch collard greens (about 2 pounds)
  • 6 bacon strips, chopped
  • 1 tablespoon olive oil
  • 1/2 cup chicken broth
  • 1-1/2 cups fresh or frozen corn (about 7-1/2 ounces)
  • 1 cup chopped sweet red pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper

Directions

  • Trim thick stems from collard greens; coarsely chop leaves. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir collard greens in bacon drippings and oil just until coated. Add broth; bring to a boil. Reduce heat; simmer, covered, until greens are very tender, 25-30 minutes.
  • Add corn, red pepper, salt, pepper flakes and pepper. Cook and stir until heated through. Sprinkle with bacon.

Test Kitchen tips
  • If you want to take your collard greens to the next level, try adding chopped prosciutto just before serving in addition to the crumbled bacon.
  • Don't throw out the pot liquor. That's the liquid leftover from cooking the greens, and it's rich with flavor and nutrients. Dunking a big slice of warm cornbread in it is a great way to sop up all that tasty goodness.
  • Nutrition Facts
    1/2 cup: 168 calories, 11g fat (3g saturated fat), 14mg cholesterol, 369mg sodium, 13g carbohydrate (2g sugars, 5g fiber), 7g protein. Diabetic Exchanges: 2 fat, 1 starch.

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    • Librartist
      Nov 21, 2020

      I would think if you boiled carrots for 2 & 1/2 hours they would become mush. I add them later.