Collard greens and bacon
Collard greens come from the kale family and are becoming popular.
12 large collard greens leaves, washed and stems removed
2 tsp canola oil
½ red onion, chopped
3 rashers bacon, rind removed, chopped
2 Tbsp cider vinegar
½-1 cup homemade, or low salt, chicken stock
Slice greens into 4 cm strips.
Heat oil in a heavy-based pan. Add onion and bacon, and cook until onion is soft and bacon golden.
Add collard greens and stir fry until wilted. Add stock and vinegar and stir fry for 3-4 minutes. Serve.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||1.4g|