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Eating Well with Kim

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Sugar Cured GreensSugar Cured Greens



1 (16 ounce) package collards, cut and cleaned
2 slices bacon (lower fat, center cut)
1 Tbs. brown sugar
Non stick cooking spray
1 small sweet onion, chopped (about 1 cup)

The first step to delicious greens is to blanch them. Bring a large pot (Dutch oven type) of salted (1 teaspoon salt) water to a boil, add greens and boil for 1 minute. Remove the greens with tongs or a slotted spoon and immediately place in large bowl of ice water. Allow them to sit for 1-2 minutes. This keeps them bright green and helps to decrease any bitter flavor. Coat the bacon with sugar and cook in a nonstick skillet that has been sprayed with cooking spray over medium heat until crisp. Remove bacon from the pan and allow to cool. Meanwhile remove greens from the ice bath squeezing out the excess water with your hands and placing them in a colander to continue draining. Pour drippings out of pan and add back 2 teaspoons, add onions to the pan and cook until translucent (about 1-2 minutes). Once the greens have been drained add them to the onion and toss to coat and heat throughout (2-3 minutes). The greens should still look bright green. Crumble the bacon and use to top the greens when serving. Kim’s Note: Once the greens are blanched they can be held for up to 2 days and cooked in a flash when needed.

Yield: 4 servings (serving size 1 cup) Nutrition Breakdown: Calories 100, Fat 4g (saturated fat 1.5g); Cholesterol 5mg, Sodium 161mg, Carbohydrate 14g, Fiber 5g, Protein 4g Percent Daily Value: 150 percent of vitamin A, 70 percent of vitamin C, 20 percent of Calcium, 2 percent of Iron Carbohydrate Choices: 1 Carbohydrate Diabetes Exchange Values: 2 Vegetables, 1 Fat
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