Recipes - Vegetables - Shortcut Smoky Collard Greens

Shortcut Smoky Collard Greens

17g
FAT
3.6g
PROTEIN
4g
NET CARB
Easy
PREP TIME: 30 minutes
COOK TIME: 1 hour
YIELD: 6 servings
MACRONUTRIENT RATIO: 2.21:1
CALORIES: 184
KETO DIET PLANS: Classic Keto, Modified Keto, Modified Atkins, Low Glycemic Index, and MCT Oil

Typical collard green recipes call for ham hocks and a long slow cooking time. We’ve designed this delicious recipe ready in about 30 minutes and packed with nutrients from the collards plus a secret ingredient –  bone marrow.

You can purchase beef marrow bones at most specialty grocery stores or butchers. Most often, you will find the bones cut into 2 inch rounds. If they are longer than 2 inches, make sure they are split down the center exposing the marrow. To roast the bones, simply line a baking sheet with foil and place the bones marrow side up. Season with salt and pepper then roast at 400℉ for 15 minutes; the bone marrow should be soft and slightly bubbling. Scoop the marrow out of the bones for this recipe then store remaining into a glass container with a tight fitting lid for later use.

Smoked paprika gives these collard greens the smokey flavor. Please do not substitute sweet paprika, you won’t achieve the same flavor!

INGREDIENTS

56 grams (1/4 cup) Butter
56 grams (1/4 cup) Roasted Beef Bone Marrow
115 grams (1 cup) Sliced Yellow Onion
680 grams (1 1/2 pounds) Chopped (stems and leaves)Collard Greens
9 grams (3 cloves) Chopped Garlic
6.8 grams (1 Tablespoon) Smoked Paprika
Salt to taste

DIRECTIONS

1In a very large pan or stock pot, melt the butter and bone marrow over medium high heat. Add the sliced onion and cook until softened.
2Add the collards, garlic, smoked paprika and salt to the pan. Toss the collards until they begin to wilt. Once the greens have all wilted, add enough water to come about 1/3 of the way up the sides of the greens.
3Adjust the heat so the water is simmering, not fully boiling. Braise the greens in the water for about 20 minutes until the thickest parts of the stems are tender. Allow most of the water to cook off once they are tender.
4Remove the greens from the pan and garnish with additional paprika if desired. Serve this alongside your summer barbecue or any protein of choice. This makes a rich and satisfying side dish for any meal!

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