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Prepare this simple supper recipe in stages using one pan: first, fry the bacon; then, cook the collards; finally, saute the shrimp. Combine the shrimp and greens, serve atop cooked white rice, and garnish with bacon. In place of collard greens, you can use Swiss chard, kale, or green cabbage.

Source: Everyday Food, October 2010
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

To prep the collard greens, stack a few leaves, fold them in half lengthwise, and cut out the tough center rib. Then, with the leaves folded, slice crosswise.

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37
  • Fanglord2
    11 JUN, 2014
    This was delicious! I used Muir Glen fire roasted diced tomatoes and also substituted Quinoa (cooked with chicken broth instead of water) for the rice. Love the collard prep technique too.
    Reply
  • AnniePeterson
    14 NOV, 2012
    YUM! My kids are pretty adventurous but don't eat everything. I loved the hot or not option. I doubled the recipe (family of 6), but forgot to add an extra can of tomato. Next time I will ad more Collard Greens, just didn't seem to have enough.
    Reply
  • AnniePeterson
    14 NOV, 2012
    YUM! My kids are pretty adventurous but don't eat everything. I loved the hot or not option. I doubled the recipe (family of 6), but forgot to add an extra can of tomato. Next time I will ad more Collard Greens, just didn't seem to have enough.
    Reply
  • CarrieeAnn
    25 OCT, 2011
    I used homegrown Swiss Chard and the recipe was delicious. Everything tastes better with bacon, anyhow!
    Reply
  • Courtney45
    7 SEP, 2011
    I was ready to love this recipe, but thought it very one-dimensional and just not very tasty. For one thing, there is way too much tomato - I only used a 15 oz. can and still the tomato dominated everything. I love collard greens and shrimp, but all in all, the tastes were muddled. I wouldn't make it again. My family felt it was so-so.
    Reply
  • MS12157780
    23 DEC, 2010
    I don't know why you say to cut the center vein out of the coollards. I have NEVER, EVER had to cut the vein out. If you slice the stem end very thinly, no porblem.... and as you get to the tips, you can cut wider slices. But then I have NEVER had to purchase Collards......... just go pick and wash and wash
    Reply
  • lisaoakes
    6 DEC, 2010
    WOW!!! A huge hit. This is very easy to make and so delicious! I did add red pepper flakes to the greens and bought a bag of pre-cut collards. This will be a regular go to meal for a quick and easy dinner.
    Reply

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