Directions:
- Place the bacon in cold 12-inch skillet. Heat the pan over medium heat and cook until the bacon is crispy and the fat is rendered. Once crispy, set aside on a paper-towel-lined plate. To the leftover bacon fat, add the red pepper and cook until softened, 5 to 7 minutes.
- Stack the leaves of collards and roll tightly into a cigar shape. Then chop away.
- Add the collards to the pan along with the apple cider vinegar, red pepper flakes and some salt and pepper and cook until tender, but still bright green, 4 to 5 minutes. Adjust the seasoning if necessary. Toss with the reserved crispy bacon and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 244.71 Kcal (1025 kJ) | ||
| Calories from fat | 204.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.68g | 35% | |
|---|---|---|---|
| Cholesterol | 37.42mg | 12% | |
| Sodium | 376.49mg | 16% | |
| Potassium | 146.46mg | 3% | |
| Total Carbs | 2.09g | 1% | |
| Sugars | 1.14g | 5% | |
| Dietary Fiber | 0.39g | 2% | |
| Protein | 7.38g | 15% | |
| Vitamin C | 30.6mg | 51% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 12.6mg | 70% | |
| Calcium | 4.4mg | 0% | |
| Amount Per 100 g | |||
| Calories | 223.56 Kcal (936 kJ) | ||
| Calories from fat | 186.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.72g | 35% | |
|---|---|---|---|
| Cholesterol | 34.19mg | 12% | |
| Sodium | 343.95mg | 16% | |
| Potassium | 133.8mg | 3% | |
| Total Carbs | 1.91g | 1% | |
| Sugars | 1.04g | 5% | |
| Dietary Fiber | 0.35g | 2% | |
| Protein | 6.74g | 15% | |
| Vitamin C | 27.9mg | 51% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 11.5mg | 70% | |
| Calcium | 4mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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