The Tastiest Greens Ever

Happy New Year! It is a tradition in the South to have collard greens, hoppin’ John, and corn bread on New Years- it’s supposed to bring you good luck in the new year. While corn bread and hoppin’ John aren’t exactly ketogenic, collard greens are, and boy are we lucky, because they are actually the best part of this meal. To the seasoned ketoer’s taste buds, corn bread would probably taste disgustingly sweet and I have never had a passion for black eyed peas. (That’s probably a good thing, because black eyed peas would be a pretty weird thing to have a passion for). These collard greens, though, are a ketogenic dieter’s dream…at least the way I make them!

Southern Collard Greens

  • 3 slices of thick-cut bacon (I used Smithfield)
  • 150g of raw, destemmed collard greens
  • 50g of chopped or sliced yellow onion
  • 1 tbsp unsalted butter
  • 1 tsp apple cider vinegar
  • 1/4tsp smoked paprika
  • 1/2 chicken boullion cube
  • 1/4tsp minced garlic
  • 1/4tsp salt
  • fresh cracked pepper
  1. In a skillet, cook your bacon over medium heat. When it’s finished cooking, remove from the pan, and add a tablespoon of butter to the pan.
  2. Chop up your bacon while the butter melts and thank Jesus for ketogenic lifestyles. Amen. 😉
  3. When the butter is melted, add your collards and onion and stir it around for a couple of minutes, until it shrinks in size a bit.
  4. Add your vinegar, paprika, boullion, minced garlic, salt, pepper, and bacon. Stir it around to coat the collards and get everything mixed up.
  5. Once the collards shrink quite a bit in size, add just a small splash of water or chicken broth and cover the skillet with a lid, turning the burner to low. The water will help the collards to steam a bit and get tender.
  6. When they are nice and tender, they are good to go! About 5 minutes.

Macros: 4 Servings | 148 calories | 13g fat | 4g protein | 3g carbs | 2g fiber

Serve them up with cauliflower mashed potatoes and spinach stuffed chicken (shown here). Or maybe a steak and cauliflower risotto (my favorite!). Even better, pair it with my recipes for red rice and pulled pork! What a combination. However you serve it, it’s sure to be tasty. Let me know what you decide to pair it with!

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