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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Collard Greens With Bacon

 
One serving costs about $0.74

$0.74 per serving

1 people like this recipe

1 likes

This recipe is ready in 85 minutes

Ready in 1 hour and 25 minutes

6 gluten-free,dairy-free,gluten free,dairy free side dish Southern
spoonacular Score:62%

Spoonacular Score: 62%

 

Collard Greens With Bacon could be just the gluten free and dairy free recipe you've been looking for. One portion of this dish contains around 13g of protein, 12g of fat, and a total of 191 calories. This recipe serves 6. For 74 cents per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes. If you have pork hock, collard greens, water, and a few other ingredients on hand, you can make it. It works well as a Southern side dish. It is brought to you by spoonacular user hollyjoy. Try Collard Greens with Bacon, Collard Greens With Bacon, and Collard Greens with Bacon for similar recipes.

Collard Greens can be paired with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Hogue Riesling with a 4 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.

Hogue Riesling

This Riesling reveals ripe aromas and flavors of apple and lime with subtle notes of peach and melon. The wine is crisp and well balanced with an off-dry style. Pair this fruit-driven, food-friendly wine with fresh pear and apple slices, hard cheeses with nuts, whitefish and other seafood dishes with low to moderate oil content, or spicy Thai cuisine.

» Get this wine on Wine.com

Ingredients

Servings:
3 slice
3 slice bacon
bacon
1.5 lbs
1.5 lbs collard greens
collard greens
4 cloves
4 cloves garlic
garlic
0.5 cup
0.5 cup green sweet bell pepper
green sweet bell pepper
0.13 tsps
0.13 tsps red ground pepper
red ground pepper
0.5 cup
0.5 cup onion
onion
8 ozs
8 ozs smoked pork hock
smoked pork hock
0.25 tsps
0.25 tsps salt
salt
1 tsp
1 tsp sugar
sugar
2 cups
2 cups water
water
3 slice bacon
3 slice
bacon
1.5 lbs collard greens
1.5 lbs
collard greens
4 cloves garlic
4 cloves
garlic
0.5 cup green sweet bell pepper
0.5 cup
green sweet bell pepper
0.13 tsps red ground pepper
0.13 tsps
red ground pepper
0.5 cup onion
0.5 cup
onion
8 ozs smoked pork hock
8 ozs
smoked pork hock
0.25 tsps salt
0.25 tsps
salt
1 tsp sugar
1 tsp
sugar
2 cups water
2 cups
water

Equipment

sauce pan
sauce pan
sauce pan
sauce pan


Instructions

1 Wash the collard greens thoroughly in cold water; drain well. Remove and discard stems and trim bruised leaves. Coarsely chop leaves to measure 6 cups; set aside.

2 In a large saucepan, cook bacon until crisp. Remove bacon, reserving drippings in saucepan. Drain bacon and set aside. add water, pork hock, onion, sweet pepper, sugar, salt, red pepper and garlic to saucepan. Bring to a boil. Add chopped collard greens and reduce heat. Simmer, covered, about 1 1/4 hours or until greens are tender. Remove from heat. Remove pork hock. Cover greens and keep warm.

3 When cool enough to handle, cut meat off pork hock. Chop or shred the meat and discard the bone. Return meat to greens mixture along with cooked bacon; heat through. Serve with a slotted spoon. Sprinkle each serving with a little vinegar, if desired.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.74
Ingredient
3 slices bacon
1.5 pounds collard greens
4 cloves garlic
½ cups green sweet bell pepper
⅛ teaspoons red ground pepper
½ cups onion
8 ounces smoked pork hock
Price
$0.85
$2.25
$0.27
$0.23
$0.03
$0.18
$0.62
$4.42

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Don't make the mistake of assuming turkey bacon is healthier than pork bacon. Read the labels and look for short ingredient lists (not too many artificial ingredients, preservatives, and other additives). If you're watching your sodium intake, pay attention to that too. It is also important to note that the American Institute for Cancer Research has stated the consumption of ANY processed meat could increase your risk of developing cancer. Although it is not yet clear what causes the increased cancer risk, it could be the preservatives or other chemicals commonly used during processing.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Cooking Tips

  • If you have too much bacon (is this even possible?) you can freeze individual slices by laying them between sheets of wax paper. Even better, you can put them on a single sheet of wax paper and roll the paper in such a way that you can just unroll it later and remove however many slices you want.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Surprising tip: you will end up with better bacon if you add water to the skillet when cooking it on the stovetop. For large amounts of bacon, you can also prepare bacon in the oven.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
191 Calories
13g Protein
11g Total Fat
9g Carbs
23% Health Score
Limit These
Calories
191
10%

Fat
11g
18%

  Saturated Fat
4g
25%

Carbohydrates
9g
3%

  Sugar
2g
2%

Cholesterol
38mg
13%

Sodium
266mg
12%

Get Enough Of These
Protein
13g
27%

Vitamin K
496µg
473%

Vitamin A
5757IU
115%

Vitamin C
51mg
63%

Manganese
0.81mg
41%

Folate
150µg
38%

Calcium
279mg
28%

Fiber
5g
20%

Vitamin E
2mg
18%

Vitamin B6
0.29mg
14%

Potassium
420mg
12%

Vitamin B2
0.17mg
10%

Magnesium
35mg
9%

Vitamin B1
0.11mg
7%

Vitamin B3
1mg
7%

Iron
1mg
6%

Selenium
4µg
6%

Phosphorus
53mg
5%

Copper
0.09mg
4%

Vitamin B5
0.4mg
4%

Zinc
0.44mg
3%

covered percent of daily need

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