About
These sweet and savory collard greens are pan fried with aromatic garlic, crispy bacon and sweet dried cranberries.
These make a quick and easy side dish, perfect served with Sunday lunch.
Ingredients
- 4 cup collard greens
- 4 slice – 6" long bacon
- 2 tablespoon olive oil
- 1 clove garlic
- 1 tablespoon reduced sugar craisin dried cranberries by ocean spray
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Heat the olive oil in a skillet over a medium/high heat. Roughly chop the bacon and cook through until crisp and golden. Remove from the skillet with a slotted spoon and set to one side.
- Very finely chop the collard greens, discarding any thick stems. Add to the skillet and cook for a few minutes to wilt.
- Thinly slice the garlic and add to the skillet. Season with salt and pepper and cook for a few minutes more until the garlic is tender and the greens are soft and golden at the edges.
- Stir through the cranberries and crispy bacon to serve.
Nutrition Facts
- Servings: 4
- Calories: 167.4kcal/700.2kJ (per serving)
- Fat: 10.9g (per serving)
- Carbs: 13.1g (per serving)
- Protein: 7.9g (per serving)
