Can you believe that there is only a month until Thanksgiving? I have been thinking a lot about cooking for the holidays (which is my favorite thing this time of year) and how to do that and stay keto. Over the next few weeks, I’m going to be planning out my Thanksgiving menu keto style.
One of my favorite side dishes this time of year is collard greens. My grandmother used to cook them with salted pork until they were tender and almost creamy. She used to tell us that they were just like ice cream when I was a kid.
These collards are tender and seasoned with bacon, in a similar style to my grandmother’s, but they have a bit of spice to kick them up another notch. I hope you enjoy them!
Spicy Collard Greens
- 6 slices bacon, chopped
- 1 cup onion, diced
- 1 tbsp garlic, minced
- 1 tbsp crushed red pepper
- 2 lbs collards, chopped after stems removed
- 1 1/2 cups chicken broth
- 1 tsp salt
- 1 tsp black pepper
Brown bacon on medium heat in a large dutch oven until the bacon is crisp. Remove meat from pan and set aside. Add onion, garlic, and red pepper and cook until onions are tender. Add collards and broth and season with salt and pepper. Cover and cook for 20-30 minutes, until collards are as tender as you want them. Stir in the bacon pieces in just before serving. Makes 6 servings.
Macros: 143.2 calories, 8.0g protein, 8.5g fat, 12.1g total carbs, 5.4g net carbs