Asian pasta salad that is tangy and addicting. excellent for lunchboxes You can use 1/4 teaspoon of chili paste for the chili flakes in the whisking dressing components.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ pound bacon ends and pieces
- 1 large white onion, chopped
- 1 tablespoon minced garlic
- ¼ teaspoon red pepper flakes, or to taste
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 cups water
- 2 bunches collard greens, coarsely chopped
Instructions
- Place bacon in a heavy pot and cook over medium-high heat, turning occasionally, until fat begins to render, about 5 minutes. Drain off 1/2 of the bacon grease.
- Reduce heat to medium and add onion. Cook, stirring often, for about 5 minutes. Add garlic, red pepper flakes, salt, and pepper; cook and stir for 2 minutes.
- Increase heat to high and immediately pour in 3 cups water. Bring to a boil, stirring to scrape up browned bits from the bottom of the pot. Add chopped collard greens and 1 more cup of water. Bring back to a boil. Reduce heat and simmer until greens are tender, about 1 hour.
Nutrition Facts
| Calories | 81 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 305 mg |
| Sugars | 1 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
These bring back the memories of youth & my Mama’s and Aunt’s good cookin’! As someone already said – Soul Food!
Absolutely delicious! Obviously you can’t go wrong when you add bacon, but it’s the red pepper flakes that really make the dish, I think. I substituted one cup of chicken broth for water, but the more chicken broth you use in place of water, I’m sure it would taste even better.
Now that is what I call soul food that makes the spirit sing hallelujah!