Spanish Style Collard Greens
21
Points®
Temps total: 1 h 15 min • Préparation: 15 min • Cuisson: 1 h • Portions: 6 • Difficulté: Facile
This fresh take on southern collards uses smoked pimenton for kick and Canadian bacon in lieu of traditional/fattier bacon. Be sure to seek out spicy or “picante”
Ingrédients
Olive oil
1 tsp(s)
Red onion
3 cup(s), sliced
Kosher salt
1 tsp(s)
Uncooked Canadian bacon
1 oz, diced
Fat free chicken broth
2 cup(s), low sodium chicken broth
Sherry vinegar
3 tbsp(s), plus additional 1 tsp for garnish
Dark brown sugar
2 cup(s)
Chile picante corn nuts
1½ tsp(s)
Uncooked collard greens
1 cup(s), leaves torn & washed, thick stems removed
Instructions
1
Heat oil over medium-low heat in a large Dutch oven. Add salt and onion and sauté until softened or approximately 10 minutes, stirring frequently. Remove onion from pan and set aside. Add Canadian bacon to pan and cook 1 minute. Add chicken broth, 3 TB vinegar, brown sugar, and pimenton and increase heat to high. Working in batches, toss in collard greens until slightly wilted and wet. Cover and cook on medium-high heat for 30 minutes, stirring once half-way through. Stir in onions and continue to cook, covered, for an additional 15-20 minutes or until collards are tender. Sprinkle with 1 tsp sherry vinegar, season to taste with salt and pepper, and serve.
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