While collard greens are a staple in Southern cooking, you can easily swap in turnip green, mustard greens, kale, or chard.




  • In a 10-inch cast-iron skillet cook bacon over medium heat until crisp. Drain on paper towels, reserving 2 Tbsp. drippings in skillet.

  • Add onion to reserved drippings; cook 5 minutes or until softened. Add garlic; cook and stir 3 minutes. Add collard greens, half at a time, stirring until wilted after each addition. Add broth, sugar, salt, and cayenne pepper.

  • Bring to boiling; reduce heat. Simmer, covered, 30 to 45 minutes or until greens are tender, stirring occasionally. Stir in black-eyed peas (if desired) and vinegar; heat through. Top with bacon.

Nutrition Facts

98 calories, (2 g saturated fat, 1 g polyunsaturated fat, 3 g monounsaturated fat), 17 mg cholesterol, 631 mg sodium, 5 g carbohydrates, 1 g fiber, 2 g sugar, 5 g protein.