Brazilian Collards recipe

All Recipes Best Recipe Side Dish Vegetables Greens

Ingredients

½ pound peppered bacon, diced
1 onion, chopped
2 pounds collard greens - rinsed, stemmed and torn into 3x6 inch pieces
1 cup chicken stock
1 teaspoon cayenne pepper
2 tablespoons red wine vinegar

Nutrition Info

268.9 calories
carbohydrate: 10.1 g
cholesterol: 32.3 mg
fat: 19.4 g
fiber: 4.6 g
protein: 15.1 g
saturatedFat: 6.7 g
servingSize: -
sodium: 743.7 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes.

  2. Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes.

  3. Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2.

Recipe Yield

6 servings

Recipe Note

Spicy, tangy collard greens accented with black pepper bacon, cayenne pepper and vinegar are a big deal in Brazil. Here is my recipe. Since bacon fat is an essential part of this recipe don't drain it during any of the steps! I say that if your veggies are fattening then eat a lighter main dish!

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