Collard Greens with Turkey Bacon

A twist on the classic collard greens using thick, wood-smoked turkey bacon.

Step: 1

Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.

Step: 2

Bring water to a boil in a large pot with chicken broth, salt, pepper, cumin, cayenne, celery seed, and dill.

Step: 3

While the mixture comes to a boil, melt butter in a small pan over medium-high heat. Saute leeks and garlic in the hot butter until garlic is lightly browned, 3 to 4 minutes. Add to the pot of water.

Step: 4

Cut collard leaves in half and stir into the boiling mixture. Add cooked turkey bacon and cook over high heat for 30 minutes. Reduce heat and simmer, stirring occasionally, until greens are tender and flavors have melded, about 1 hour.

Step: 5

Serve hot with or without some of the juice, adding more salt and pepper to taste.

Per Serving: 102 calories; protein 5.6g; carbohydrates 10.7g; fat 5g; cholesterol 17.6mg; sodium 1093.4mg.

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