I love collard greens and think they are great for the holiday season. If you’ve never tried them, then I think you will enjoy this recipe because it’s simple, easy and delicious. Collard greens are filled with tons of nutrition, such as calcium and vitamins A, K, and C, which is why it’s considered a super green. This recipe also falls in line with the low FODMAP diet, so you just can’t go wrong. Give it a try and let us know what you think!
4 bunches of collard greens (approximately 6 to 7 cups, cleaned and cut)
1 lb low sodium bacon
4 cups of Unsalted Chicken broth
¼ cup of apple cider vinegar
Salt (to taste)
Pepper (to taste)
Clean collard greens with water and a little apple cider vinegar, and then remove the stems from the collards.
Roll collard leaves and chop into 1-inch thick slices (or to your liking).
In a large Dutch oven or skillet, cook the bacon over medium-high heat until crispy and fat is reduced. Then, turn the heat down, remove the bacon and place on a plate lined with a paper towel, and make sure to leave the bacon grease in the Dutch oven.
Remove about half of the bacon grease and place the Dutch oven back on the stovetop and turn the heat back up to medium-high. Sauté the cut collard greens in the bacon grease until wilted.
Pour in the chicken broth and apple cider vinegar and let simmer on low heat for roughly 40 minutes. Make sure to stir occasionally.
Once done, stir in and garnish with the bacon bits.
Season to taste with salt and pepper.
Serve and enjoy!
Total Fat: 5.8g
Disclaimer: We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.