• 5 slices bacon or turkey bacon, chopped
  • 2 garlic cloves, thinly sliced
  • 2 shallots, thinly sliced
  • 4 cups Nature’s Greens® Collard Greens
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup pomegranate seeds
  1. Add bacon to a large, dry cast iron skillet. Cook over medium-high heat until crispy, about 5 minutes. 
  2. Remove bacon from pan and lower heat to low-medium. Then add garlic and shallots, sautéing until translucent, about 3 minutes. 
  3. Add collard greens, salt and pepper, continuing to sauté until greens are wilted, but still bright green.
  4. Transfer collard greens, garlic and shallots to a large bowl. Add bacon and pomegranate seeds. Toss together and enjoy! Serve warm or room temperature.


Recipe courtesy of Chelsey Amer Nutrition