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2 lbs (1 kg) collard greens, rinsed
1 Tbsp (15 mL) canola oil
1/2 cup (125 mL) diced, smoked bacon
1 cup (250 mL) diced onion
pinch, chili flakes
1/2 tsp (2 mL) pepper
1 cup (250 mL) vegetable or chicken stock
1/2 cup (125 mL) water
⅓1/3 cup (75 mL) white or cider vinegar
1 cup (250 mL) cooked green lentils
Quick tip: Going vegetarian is easy with this recipe. Omit the bacon and use vegetable stock instead of chicken.
Can’t find collard greens? Try using kale instead! The cook time can be reduced to 10-15 minutes or until the leaves are tender. The amount of cooking liquid can also be reduced to half.
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