Collard Greens and Bacon English Muffins
Serves 4
Time 35 min
Try this hearty fork-and-knife sandwich with crisp bacon, sweet red peppers and tender collard greens for a satisfying breakfast or brunch. Top with poached or fried eggs, too.
Special Diets:
Ingredients
- 8 pieces bacon
- 1 red bell pepper, finely chopped
- 1 bunch collard greens (about 1/2 pound), ribs removed, leaves chopped
- 2 tablespoons lemon juice
- 1/4 cup nonfat plain Greek yogurt
- 4 whole wheat English muffins, split and toasted
Method
In a large skillet, cook bacon over medium heat until just crisp, about 10 minutes.
Transfer to a paper towel-lined plate.
Carefully discard all but 1 tablespoon of the bacon fat and then return the skillet to medium-high heat.
Add bell peppers and cook, stirring often until golden brown and just tender, 4 to 5 minutes.
Add collard greens and cook, tossing often until just wilted, 3 to 4 minutes.
Reduce heat to medium-low, stir in lemon juice and cook for 5 minutes more.
Spread yogurt onto English muffins and then pile with greens and bacon slices.
Nutritional Info:
Per serving: 260 calories (90 from fat), 10g total fat, 3g saturated fat, 15mg cholesterol, 550mg sodium, 31g carbohydrates (6g dietary fiber, 7g sugar), 13g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 8 pieces bacon
- 1 red bell pepper, finely chopped
- 1 bunch collard greens (about 1/2 pound), ribs removed, leaves chopped
- 2 tablespoons lemon juice
- 1/4 cup nonfat plain Greek yogurt
- 4 whole wheat English muffins, split and toasted