I’m not going to lie, I was pretty nervous about trying to make collard greens taste delicious without using fatty chunks of pork.  Thankfully, these greens turned out pretty amazing!

Tradition collard greens usually use mounds of bacon, pigs feet, or other pig parts. This alternative uses olive oil and vegetable stock instead. Don’t get me wrong, I do eat some bacon here and there… but as a Dietitian/Nutritionist, it’s my duty to make heart-healthy, low-calorie options too.

Ingredients:

• 1 lb chopped collard greens
• 1 small onion, sliced
• 1/4 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes
• 2 tablespoons white balsamic vinegar, apple cider vinegar, or lemon juice
• 3 cups vegetable stock or broth
• 2 tablespoons olive oil
• 1/4 teaspoon dried Italian herbs

Method:

1. Sauté onion in the olive oil in large pot over medium heat until softened. Add vinegar and sauté for another minute or so.
2. Add all of the pepper and spices and stir.
3. Add the collard greens by handfuls every minute or so, stirring, until all of the greens are in the pot.
4. Pour the stock or broth over the greens, and stir everything together well.
5. Bring to simmer, cover pot with lid, and allow greens to cook for about 45 minutes.

Yummy! Low-calorie, nutrient-rich southern collard greens to warm the soul and nourish the body.