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Southern Greens

from Weight Watchers recommended by Ann Horgas (csa member)



Cook bacon in a large pot over medium heat, stirring occasionally, until it

begins to sizzle and release some of its fat, about 1 minute.

Add onions to pot; stir and cover for 30 seconds. Decrease heat to

medium-low and cook, stirring often, until onions are light golden, about 5

to 7 minutes. Add garlic; cook, stirring, until fragrant, about 30 seconds.

Add collard greens to pot and increase heat to high; cook, stirring, until

greens wilt, about 2 minutes.

Add water and bring to a boil; reduce heat to low, cover and simmer,

stirring occasionally, until greens are tender, about 10 minutes.

Remove from heat and stir in vinegar, salt and hot sauce. Serve extra hot

pepper sauce on the side if desired. Yields about 3/4 cup per serving.


For optimal flavor and texture, select bunches of collard greens with

smaller leaves — they're younger and more tender.

3 slice(s) uncooked reduced-fat bacon, cut into 1/2-inch wide pieces

3/4 cup(s) onion(s), chopped

2 medium garlic clove(s), sliced

1 pound(s) collard greens, washed well, center stems removed, leaves cut

into 1/2-inch wide strips (about 8 cups)

1 1/2 cup(s) water

2 tsp apple cider vinegar

1/2 tsp table salt

1/4 tsp hot pepper sauce, (or more to taste)

© 2010 Weight Watchers International, Inc. © 2010, Inc. All rights

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