Collard greens will become a family favorite after making our recipe, using flavorful onion, garlic and coconut aminos and garnishing with creamy butter and savory bacon. Double up on this recipe for a bigger crowd or if you love having a batch of leftovers to enjoy over the next few days!
Prep Time: 5 minutes
Baking Time: 15 minutes
4 slices of bacon, chopped
½ medium yellow onion, peeled & chopped
3 garlic cloves, peeled & minced
¼ teaspoon sea salt
2 bunches (about 5 cups) of collard greens, stems removed & chopped
1 tablespoon coconut aminos
2 tablespoons butter
Add chopped bacon to a skillet or Dutch oven and bring to medium-low heat. Cook bacon until done to your desired crispiness, or about 5 minutes. When done, remove from the skillet with a slotted spoon and set aside, reserving the bacon grease in the skillet.
Add chopped onion and minced garlic to the skillet and sauté until soft, about 5 minutes.
Season with sea salt.
Add chopped collard green and reduce heat to low, sautéing until the greens are very soft, about 10 minutes.
Season with coconut aminos and add butter and stir until well-combined and until the butter has melted.
Garnish with chopped bacon.
Remove from the stove and serve between 4, storing any leftovers in an airtight container in the fridge for up to 3 days.
Net Carbs: 3