Keto Collards with Bacon, a delicious southern tradition and makes a terrific holiday side dish! Low in carbs and high in antioxidants, this creamy dish is a tradition you won’t want to skip (or wait for the holidays to roll back around).
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Keto Collards with Bacon a Southern Tradition
These collard greens are sinfully delicious, and without added carbs in your diet – perfectly healthy! If you are not following a low-carb/ Keto diet, you can make this dish healthier by exchanging the two cups of heavy cream for two more cups of chicken broth, and use less bacon. If you really must . . . you can even drain the bacon grease.
Of course, if you are on the Keto/ low-carb bandwagon, you can enjoy all the extra goodies and eat all that yummy bacon and cream!
Ingredients
- 2 1/2 pounds collard greens
- 8 thick-sliced bacon strips, chopped
- 1 cup chopped sweet onion
- 2 cups chicken broth
- 1 teaspoon garlic powder
- pinch of salt (pink himalayan)
- 1/4 teaspoon crushed red pepper flakes
- dash of ground nutmeg
- 2 cups heavy cream
- 2½ pounds collard greens
- 8 thick-sliced bacon strips, chopped
- 1 cup chopped sweet onion
- 2 cups chicken broth
- 1 teaspoon garlic powder
- pinch of salt
- ¼ teaspoon crushed red pepper flakes
- dash of ground nutmeg
- 2 cups heavy cream
- Wash collards well removing all grit and cut away thick stems; coarsely chop leaves.
- In a Dutch oven, saute bacon for about 3-4 minutes. No need to drain. Remove half of bacon, set aside.
- Add onion; cook 8-9 minutes longer or until onion is tender and bacon is crisp.
- Add greens; cook until wilted and softened.
- Stir in remaining ingredients - except 4 pieces bacon, cream, and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until greens are tender. Taste to check for preference in tenderness.
- Add cream and nutmeg - simmer 15 to 20 minutes. Sprinkle dish with remaining bacon.