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Smoky Collards & Kale

Total Time
1 hr
Prep
15 min
Cook
45 min
Serves
8
Difficulty
Easy
Ingredients

Giant Bacon, Thick Sliced

6 slice, or other brand

garlic clove(s)

2 medium clove(s), halved

uncooked shallot(s)

2 medium, thinly sliced

ginger root

1 piece(s), peeled and chopped (use a 1-inch piece)

white wine

2 Tbsp, dry variety

fat free vegetable broth

¾ cup(s)

uncooked collard greens

4 cup(s), stemmed, very thinly sliced

kosher salt

1 pinch, or to taste

uncooked kale

4 cup(s), stemmed, very thinly sliced

liquid smoke flavoring

½ Tbsp

black pepper

1 pinch, or taste

Instructions

  1. Cook the bacon in a large skillet until crisp. Drain on paper towels and crumble into small pieces.
  2. Pour out all but 3 tablespoons of the bacon fat. Set the skillet over medium-high heat and add the garlic, shallots, and ginger. Sauté until the garlic is lightly browned, 1 to 2 minutes. Add the wine and stock and bring to a boil, scraping the bottom of the skillet to dissolve any browned bits.
  3. Stir in the collards and season with salt. Cover, reduce the heat to medium-low, and cook for 15 minutes. Add the kale, cover, and cook until the greens are tender and the liquid is almost gone, about 20 minutes. If the liquid is cooking away too quickly, turn down the heat. Stir in the liquid smoke and bacon and season with salt and pepper.
  4. Serving size: 1/3 cup
Notes
SMOKY COLLARDS & KALE is excerpted from MARCUS OFF DUTY © 2014 by Marcus Samuelsson. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. Edited by Weight Watchers. All rights reserved.

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