Collard Greens with Lentils & Bacon –

Collard Greens with Lentils & Bacon

  By lentilsorg    

September 6, 2016

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  • Prep: 10 Minutes
  • Cook: 35 Minutes
  • 10 Minutes

    35 Minutes

    45 Minutes

  • Yields: 6-8


  1. Cut off and discard the tough stems from the greens. Cut across the leaves into 2-inch (5 cm) ribbons.
  2. In a large stock pot, over medium-high heat, add canola oil and bacon, and cook until light golden-brown and just crisp. Remove to a paper towel lined plate and let cool.
  3. Add onion to the pot and cook until golden, approximately 5 minutes, then add chili flakes, pepper, and greens.
  4. Stir every few minutes, or until greens have wilted down. Add stock and water and cover. Cook for 30-45 minutes, or until the greens are tender. Remove the lid, increase heat to high, and stir in vinegar and lentils. Adjust seasoning, if needed, and transfer to a serving bowl. Sprinkle with crisp bacon and serve.

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.


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


Nutrition Facts

Serving Size1 cup (250 mL)
Sodium210 mg
Potassium359 mg
Protein8 g
Cholesterol15 mg
Sugar2 g
Total Fat12 g
Saturated Fat3.5 g
Total Carbohydrates14 g
Dietary Fiber6 g