Rating: 4.5 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe By Faith Durand
Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

1 hr
20 mins
1 hr 20 mins
8 cups cooked greens


Ingredient Checklist


Instructions Checklist
  • Fold each collard green leaf in half; slice away the tough center stem. Stack the leaves; roll tightly; slice into 1/2-inch ribbons. (You will have about 40 cups). Transfer to a resealable plastic bad and refrigerate for up to 3 days.

  • In an 6-to 8-quart pot cook pancetta over medium heat for 8 minutes or until crisp and browned; remove cooked pancetta with a slotted spoon. Drain pancetta on paper towels; set aside. Add garlic and 1/2 teaspoon crushed red pepper to drippings in pot; cook for 2 minutes.

  • Add about half of the sliced collard greens to pot. Pour in chicken broth and vinegar. Cover and let cook 5 minutes to allow the collards to cook down. Add remaining collard greens. Cover and bring to boiling. Reduce heat and simmer on low for 20 to 30 minutes or until greens are tender, stirring occasionally. Season to taste with salt and black pepper. Top with cooked pancetta and additional crushed red pepper, if desired.

Cleaning Your Collard Greens

To remove grit, immerse greens in a clean sink filled with water. Rinse well and drain in a colander.


Clean and cut collard greens; transfer to a 2-gallon resealable plastic bag. Chop pancetta, store in a airtight container. Chop garlic; transfer to a small resealable plastic bag. Store all in the refrigerator up to 3 days.

Nutrition Facts

159 calories; fat 9g; cholesterol 11mg; saturated fat 3g; carbohydrates 12g; insoluble fiber 7g; sugars 2g; protein 11g; vitamin a 8136.1IU; vitamin c 58.4mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1.2mg; vitamin b6 0.3mg; folate 208.6mcg; sodium 552mg; potassium 386mg; calcium 396mg; iron 1.1mg.