Keto Collard Greens
Collard greens are a way of life for me. Maybe it’s because I live in the South. Or, maybe it’s because I have the absolute best collard greens recipe in the South. That may sound like hyperbole, but, I’m serious. I’ve spent years perfecting the recipe and technique involved for crafting the perfect bowl of collard greens. To this day, every restaurant I go to that has collards on the menu, I try them. I haven’t had any yet that I think are as good as mine. Although, I have had a few that were very delicious, in which, they took the flavor in a little different direction from the classic vinegar and pepper combo.
Carolina Collard Greens
My Keto Collard Greens have their basis in the South Carolina collard tradition. That means that there are 3 main ingredients after the collards themselves: vinegar, pork, and some sort of pepper. With that base, I built upon what I thought was a good dish in order to make it a spectacular dish.
First, let’s tackle the pork. Typically you’ll see smoked ham hocks used. I’ve tried it this way and I don’t think this is the best way to go for two reasons. One is that a quality hardwood smoked bacon has a better richer flavor. Number two, the bacon renders fat. If there’s one thing that will make a dish like this taste better, it’s bacon fat. The bacon fat, while adding its own delicious flavor, also enhances the flavor of everything else in the pot. There’s a saying among chefs, fat is flavor. Bacon fat is the king of fat flavor.
The vinegar choice traditionally is either white vinegar or apple cider vinegar. Either is acceptable in a traditional bowl of Carolina collards. I use apple cider vinegar because it adds a little something extra to the overall flavor profile which brightens up the whole dish.
For pepper, you typically see crushed red pepper used. No need to change that. Crushed red pepper is delicious.
Now we come to the parts that I’ve changed up. I’ve added onion, garlic, smoked paprika, chicken stock, and red wine. All, except the red wine, you’re liable to possibly see in various other recipes, although uncommon. The addition of red wine is a bit different. I’ve never seen it used in a traditional collards recipe personally. But, it totally works. The red wine is used for two reasons. One is deglazing the pot before the collards are added which adds a great bit of flavor. The second is because the red wine makes the flavor profile complex, rich and unctuous. It takes a great recipe and makes it into an amazing recipe. There’s a reason that the French and Italians are always dumping wine into there food.
Breaking Down Your Collards
If you buy your collard greens by the bunch, as any self-respecting Southerner would do, you’re going to have to do a little knife work before they hit the pan. Breaking down collards is not hard at all. But, if you’ve never done it before you might want a little guidance. Simply cut out the thick part of the stem by running your knife up both sides next to the stem. Then just chop it off at the top of where you sliced up to. After you do that to six or so leaves, roll them all up together and slice them into strips. I clearly demonstrate this in the video below as well as the entire process from start to finish.
Keto Collard Greens are an amazing addition to your low carb kitchen. Collard greens are packed with nutrients and flavor. Make yourself a bowl today and add a little of the South to your supper.
If you want more Southern keto recipes try: Keto Pecan Pralines
| Prep Time | 20 minutes |
| Cook Time | 2 hours |
| Servings |
servings
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- 3 cloves garlic finely diced
- 1/2 yellow onion about 7 ounces diced
- 8 ounces bacon hickory smoke cut into 1.5 inch pieces
- 1/4 cup apple cider vinegar
- 1 1/2 cup chicken stock
- 3 bunches collard green between 1 1/2 to 2 pounds destemed and cut into strips
- dry red wine
Ingredients
|
|
- If your collards are not already cut up then you have to remove the thick part of the stem and cut into strips. This is clearly demonstrated in the video if you've never cut up collards before. Wash them thoroughly.
- In a large pot over medium low heat add the bacon, cooking until halfway done. Next add the onion. Cook until bacon is crisp and onion begins to brown around the edges.
- Add the garlic allowing to saute for 1 to 2 minutes until fragrant. Then add the paprika and crushed red pepper. Cook for 30 seconds stirring continuously being careful to not burn the paprika. Quickly deglaze with a dry red wine. I use a cabernet.
- Add the apple cider vinegar, chicken stock, and collards. If collards are to the top of the pot, cover and allow to wilt down for about ten minutes. Stir thoroughly, cover and reduce heat to low.
- It will take 1 to 2 hours to finish cooking. Stir periodically. If liquid levels fall too low add extra water or chicken stock. When tender add salt and black pepper to taste and serve.
Nutritional Facts
for whole pot
calories: 1605
fat: 125 grams
net carbs: 31 grams
protein: 49 grams
per FDA serving:
(22 total servings)
calories: 73
fat: 6 grams
net carbs: 1 gram
protein: 2 grams
