Southern Collard Greens with Bacon
Why This Is Strictly Keto
Southern greens are traditionally seasoned with a little sugar; here the smoky bacon, vinegar and spices do all the work, so nothing sweet is needed. Collards are one of the lowest-carb leafy greens, and the savory “pot liquor” they simmer in is made from chicken broth and bacon drippings, not flour or starch.
Ingredients
- 8 oz bacon, chopped
- ⅓ cup chopped onion
- 1 teaspoon minced garlic
- 8 cups chicken broth (bone broth is great)
- ¼ cup apple cider vinegar
- 2 teaspoons Old Bay seasoning
- 1½ teaspoons celery salt
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon freshly ground black pepper
- 12 oz collard greens, washed, stems removed and leaves sliced
Instructions
Prep the collards: Cut the leaves away from the thick stems, stack the leaves, roll them up and slice crosswise into ribbons. Wash well in several changes of water, then dry in a salad spinner.
Render the bacon: Cook the bacon in a large stockpot over medium heat for about 5 minutes until the fat renders.
Soften the aromatics: Add the onion and cook about 8 minutes, until tender. Stir in the garlic and cook 1 minute more.
Add the broth: Pour in the chicken broth and vinegar, then add the Old Bay, celery salt, red pepper flakes and black pepper.
Simmer: Add the collards, bring to a gentle simmer and cook over medium heat for at least 2 hours, until silky and tender.
Season and serve: Taste and adjust the salt, then serve warm with some of the broth spooned over the top.
Nutritional Info (per serving, approximate)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| ~110 kcal | 8g | 6g | 2g |
Tips
- Dry the washed leaves well so the bacon fat does not spatter.
- Short on time? Cook the greens in a pressure cooker for 5 minutes at high pressure with a natural release.
- Country ham or a smoked ham hock can replace the bacon.
- The cooking liquid is full of flavor and nutrients — serve the greens with a little of it.
