Chow Time with Collard Greens

Collard Greens Thumbnail

Calcium Packed Collard Greens

One of the milder of the sturdy greens, collard greens are an excellent source of folate, vitamin C and beta-carotene.

Collards are especially high in calcium. To put it in perspective, 1 cup of boiled collard greens has 266 milligrams of calcium. Calcium is one of the most vital nutrients all of us need for good health.

Traditionally, collards team up with ham hocks and other pork for flavor and richness. Below is a delicious recipe that uses bacon instead of ham hocks. If you’re a weight-watcher, get the leanest bacon you can find. The rest of the ingredients are all guilt-free, good-for-you and tasty!

If you don’t care for too much of the heat in hot, go easy on the hot sauce. If preferred, you can just eliminate it completely.

Hot Fresh Collard Greens and Bacon Recipe


3 pounds fresh collard greens
1-1/2 pound fresh mustard greens
1 pound bacon, cooked and chopped
1 tablespoon chili pepper flakes
1 clove garlic, minced
1 small onion, chopped or diced
1 to 2 tablespoons your favorite hot sauce
Salt and pepper to taste
Chili powder to taste


  1. Wash the collard greens very well to remove all grit from the leaves.
  2. Trim the stems from the leaves and cut the leaves into large strips.
  3. Place the greens, seasonings, onion, garlic and the bacon in a large saucepan and cover with water.
  4. Bring to boil, cover, reduce heat and simmer for about 90 minutes.
  5. Drain the greens, seasoning to taste.
  6. Serve immediately.

Tips for Simmering Your Collard Greens

To simmer your collard greens, bring about one inch liquid of choice to simmer in a large skillet. Chop the washed greens into strips. Place the strips in the simmering liquid and keep them moving with a wooden spoon. You are looking for bright green color and a sweet flavor. Chopping the greens shortens the cooking time.

Fresh Collard Greens


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Author: Jeni

Certified by the Professional School of Fitness and Nutrition in March, 1995; honored for exemplary grades. Practicing fitness and nutrition for over 20 years. Featured in the Feb. 1994 issue of "Shape" magazine. Featured in Collage in the spring issue of 1995 Low fat recipe's published in Taste of Home, Quick Cooking, and the Milwaukee Journal-Sentinel, among others. September, 2001: Featured in "Winning The War on Cholesterol" By Rodale Publishing