Sugar Cured Greens

By: Kim Beavers Email
By: Kim Beavers Email
This recipe will turn you into a mean green eating machine. The cooking method keeps the greens green and the flavor is tough to beat. Enjoy.

Collard greens

1 (16 ounce) package collards, cut and cleaned
2 slices bacon (lower fat, center cut)
1 Tbsp. brown sugar
Nonstick cooking spray
1 small sweet onion, chopped (about 1 cup)

The first step to delicious greens is to blanch them. Bring a large pot (Dutch oven type) of salted (1 teaspoon salt) water to a boil, add greens and boil for 1 minute. Remove the greens with tongs or a slotted spoon and immediately place in large bowl of ice water. Allow them to sit for 1-2 minutes. This keeps them bright green and helps to decrease any bitter flavor.

Coat the bacon with sugar and cook in a nonstick skillet that has been sprayed with cooking spray over medium heat until crisp. Remove bacon from the pan and allow to cool. Meanwhile, remove greens from the ice bath, squeezing out the excess water with your hands and placing them in a colander to continue draining. Pour bacon drippings out of pan and add back 2 teaspoons. Add onions to the pan and cook until translucent, about 1-2 minutes. Once the greens have been drained, add them to the onion and toss to coat and heat throughout (2-3 minutes). The greens should still look bright green.

Crumble the bacon and use to top the greens when serving.

Yield: 4 servings (serving size 1 cup)
Nutrition Breakdown: Calories 100, Fat 4g (1.5g saturated fat), Cholesterol 5mg, Sodium 161mg, Carbohydrate 14g, Fiber 5g, Protein 4g
Percent Daily Value: 150% Vitamin A, 70% Vitamin C, 20% Calcium, 2% Iron
Carbohydrate Choices: 1 Carbohydrate
Diabetes Exchange Values: 2 Vegetables, 1 Fat

Kim’s Note: Once the greens are blanched, they can be held for up to 2 days and cooked in a flash when needed.


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