How to Make Collard Greens with Yellow Squash
Collard greens are a nutritional superfood, high in many essential vitamins and minerals. In Southern cuisine, collards are traditionally made with large amounts of pork fat and salt, but this version has all the flavor without the saturated fat and sodium.
Complete your plate: Pair this vegetable side dish with a protein entrée, like Lemon Chicken with Garlic and Rosemary, and a simple roasted sweet potato.
10 min prep time
25 min cook time
4servings
3/4 cups
Step-By-Step Instructions:
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Remove the woody stems that run down the center of the collard leaves. Neatly pile several leaves and tightly roll them up, then slice into ribbons. Repeat for the remaining collard greens.
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Heat 1 tablespoon of the olive oil in a medium sauté pan over medium heat. When the oil is shimmering, add the turkey bacon and cook until golden brown, 3 minutes on each side. Remove the bacon and set aside to slightly cool. Dice the bacon once cool.
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Heat the remaining 1 tablespoon of olive oil in the same sauté pan over medium heat. When the oil is shimmering, add the garlic and cook until fragrant, 30 seconds.
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Add the collard greens and squash and cook until the collards have wilted and the squash begins to soften, about 5 minutes.
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Add the vegetable broth and bring the mixture to a boil. Lower the heat and simmer, covered, until the vegetables are cooked through, 10 minutes.
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Add 1/8 teaspoon salt (optional),* the black pepper, and cooked turkey bacon and toss to combine.
*Optional salt not included in nutrition analysis; 1/8 teaspoon salt adds 75 mg of sodium per serving.
Nutrition facts
4 Servings
-
Serving Size
3/4 cups
-
Amount per serving
Calories
100
- % Daily value*
-
Total Fat
8g
10%-
Saturated Fat
1.3g
7% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
8mg
3% -
Sodium
130mg
6% -
Total Carbohydrate
5g
2%-
Dietary Fiber
2g
7% -
Total Sugars
2g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
3g
-
Potassium
260mg
6%
