4 Serves
60 Mins
Using a sharp chef's knife, slice the bacon into small lardons and mince the garlic cloves.
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MexicanVitamin K
496 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
148 µg / 400 µgCalcium
273 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
39 mg / 1,250 mgPotassium
268 mg / 4,700 mgSodium
75 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
5 g / 28 gSugar
1 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
In a large pot or Dutch oven, cook the bacon over medium heat until the fat has rendered and the meat is crispy.
Add the minced garlic to the pot and sauté for one minute until fragrant, then add the washed and chopped collard greens.
Cover the pot and simmer the collard greens over low heat, stirring occasionally, until they are tender and have absorbed the bacon flavors.
25
g149
g14
g
American
Indian