Melissa Spangler's Note:
This is a great recipe to serve for New Year's Day. I think it's from Country Living.
My Private Note
Units: US | Metric
- 6 slices bacon, cut into 1/2-inch strips
- 2 tablespoons unsalted butter
- 1 1/2 cups onions, chopped
- 1 cup celery, chopped
- 1 cup carrot, chopped
- 2 teaspoons kosher salt
- 1/4 teaspoon fresh ground pepper
- 2 clove(s) garlic, minced
- 4 cups collard greens, chopped and rinsed
- 3 1/4 cups cooked black-eyed peas
- 11. Cook the bacon in a large saucepan over medium-high heat until browned. Transfer to paper towels to drain and pour off all but 1 tablespoon bacon fat. Add 1 tablespoon butter and melt . Add the onion, celery, and carrots, 1 teaspoon salt, and 1/8 teaspoon pepper and cook until vegetables are just tender, about 10 minutes. Set aside.
- 22. Place 1 tablespoon butter and the garlic in another large saucepan over medium-high heat. Once the garlic is cooked through, add the collard greens and cook them until they are just tender -- about 5 minutes.
- 33. Stir in the peas, bacon, and vegetables and warm through. Season with remaining salt and pepper and serve immediately.
Browse Our Top Collard Greens Recipes
Nutritional Facts for Southern Vegetable Saute
Serving Size: 1 (277 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 327.4
- Calories from Fat 138
- Total Fat 15.4 g
- Saturated Fat 6.1 g
- Cholesterol 25.5 mg
- Sodium 1210.4 mg
- Total Carbohydrate 37.0 g
- Dietary Fiber 9.6 g
- Sugars 3.5 g
- Protein 13.4 g