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    You are in: Home / Recipes / Collards With Cabbage Recipe
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    Collards With Cabbage

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 5 mins

    20 mins

    1 hrs 45 mins

    Buster's friend's Note:

    This will work well for what we have in the garden now - stretching out the collards! Serve with a pot of pinto beans, Good Ol' Southern Soup Beans for Pressure Cooker & cornbread - that's good eating! From the Miami herald (oddly enough). Source: Adapted from The Lee Bros. Southern Cookbook by Matt and Ted Lee (Norton, 2006).

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Wash the collards well and tear into bite sized pieces. Cut away and discard the cabbage core, then cut cabbage into slices. Keep the collards and cabbage separate.
    2. 2
      Divide the bacon between 2 large pots over medium heat. Cook until fat has rendered but bacon is not crisp. Remove bacon with a slotted spoon and set aside. Turn heat down under 1 pot, add 1 cup chicken broth and about 4 cups of water and bring to a boil. Add the cabbage and about half the bacon, reduce heat, cover and simmer about 30 minutes, until tender.
    3. 3
      Add onion and pepper flakes to the fat in the second pot and cook until the onion has softened. Add 1 cup chicken broth and about 6 cups water. Add collards to the pot with remaining bacon. Bring to a boil, reduce heat and simmer about 1 hour, until tender.
    4. 4
      When the cabbage is tender, remove it from the pot with a slotted spoon, draining the liquid. Place it on a cutting board and chop finely with a large knife. Set aside.
    5. 5
      Remove collards from the second pot with a slotted spoon, saving the cooking liquid. Place them on a cutting board and mince them.
    6. 6
      Mix the minced cabbage and collards and return them to the first pot, adding enough cooking liquid from the second pot to make a mixture that is juicy but not too soupy. Taste and add salt if needed.
    7. 7
      Reheat and serve hot, with hot sauce or peppered vinegar on the side.

    Ratings & Reviews:

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    Nutritional Facts for Collards With Cabbage

    Serving Size: 1 (207 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 110.2
     
    Calories from Fat 64
    58%
    Total Fat 7.1 g
    11%
    Saturated Fat 2.2 g
    11%
    Cholesterol 9.6 mg
    3%
    Sodium 330.9 mg
    13%
    Total Carbohydrate 7.7 g
    2%
    Dietary Fiber 3.5 g
    14%
    Sugars 2.7 g
    10%
    Protein 5.2 g
    10%

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