Lower Fat Collard Greens Recipes

Steps:

• Heat 2 teaspoons olive oil in a Dutch oven over medium heat. Add 1 diced onion and cook until soft, 5 minutes. Add 1 pound chopped collard greens, a handful at a time, adding more as it cooks down. Add 1 cup chicken broth and season with salt and pepper. Cover and simmer until tender, about 45 minutes.
• Serves: 4; Calories: 75; Total Fat: 3 grams; Saturated Fat: 0.5 grams; Protein: 4 grams; Total carbohydrates: 10 grams; Sugar: 2 grams; Fiber: 4.5 grams; Cholesterol: 0 milligrams; Sodium: 162 milligrams

Steps:

• In a 3 quart saucepan over medium high heat heat the olive oil just until the scent of the oil starts to bloom.
• Add the butter and allow to melt in the oil.
• Add the turkey ham and saute for about 3 minutes or until you start to get those little brown bits on the bottom of the pan.
• Add the onion and stir with the ham, scraping up the browned bits from the bottom of the pan.
• Saute for about 2 minutes.
• Add half of the collard greens and allow to cook down some, about 1 minute or so.
• Add the last of the collard greens and stir until the greens, onions and bacon are combined.
• Cook over medium high heat for about 2 minutes.
• Add 1 1/2 cups water and stir again.
• Allow to come to a boil over medium heat.
• Reduce temperature to low and simmer for 30 minutes, adjusting heat to maintain a constant simmer but not let it boil.

Steps:

• Wash greens in a colander.
• Chop into bite-sized pieces.
• Throw all ingredients into a large pot and cover.
• Bring to a boil, stirring occasionally, the reduce heat and simmer.
• Greens are done when they have shrunk down and are cooked through, usually about a half hour, but you can let it simmer much longer.
• Serve with its liquid.

Steps:

• Place the bacon in a large, deep pan with a lid, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Remove the bacon pieces from the pan, and set aside.
• Reduce the heat to medium-low, and stir the sliced onion into the hot bacon fat. Cook and stir the onion until it begins to brown, scraping the bits off the bottom of the pan, about 8 minutes. Add the garlic, and cook and stir 4 more minutes. Return the bacon to the pan, stir in the collard greens, and toss gently until the greens are wilted, about 3 minutes.
• Pour in the water to almost cover the collard greens, and stir in the brown sugar, vinegar, crushed red pepper, and salt and pepper. Bring to a boil, cover, reduce heat to low, and simmer the collard greens until very tender, 1 to 2 hours.
• About 1/2 hour before serving, stir the cannellini beans into the collard greens, and return to a simmer.