Collard greens are a Southern delicacy. A member of the cabbage family that grows all the way until the first frost, collards are a quintessential fall green. Collards are great for fiber and they’re an excellent source of vitamins A, C E, and K, which fortifies bones, as well as magnesium, potassium, iron and calcium. While most people eat greens with lunch, dinner or supper, collards are excellent paired with classic breakfast of eggs and bacon.

southern collards eggs & bacon

prep time: 10 min
cook time: 30 min
4-6 servings

Ingredients

0-12 cups collards, chopped

1/4 cup olive oil

4 garlic cloves

1/3 cup chicken broth

1/2 tsp. red chili flakes

2 tsp. lemon pepper

1 tsp. sea salt

1 tsp. fresh ground pepper

8 pieces thick smoked bacon sliced in halves, fried, drained, & bacon drippings reserved for collards

4-6 eggs

Preparation

1. Cut collard stems from leaf. Chop collard leaves into small pieces.

2. Finely chop garlic cloves.

3. In a large heavy skillet on medium heat, put olive oil and garlic. Saute about 3 minutes.  

4. Add collards and toss with tongs.  Turn up heat to medium high.  

5. Add chicken broth, red chili flakes, lemon pepper, salt and pepper and toss well with tongs.

6. Cover with a lid and let cook about 20 minutes tossing occasionally.  

7. Meanwhile, fry bacon in separate pan.

8. Reduce heat to medium low, drizzle on bacon drippings from the fried bacon, toss together.  Cover.

9. Using the same skillet in which you fried your bacon, fry eggs as desired.
   We recommend sunny side up!

10. Serve in small shallow bowls with collard greens, bacon pieces, and an egg on top.

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