Spicy Collard Greens

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.

2. Bring a large pot of water to a boil. Add collard greens, bacon (with grease), vinegar, salt, black pepper and cayenne pepper.

3. Boil until greens are tender, about 30 minutes.

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Nutrient	Quantity
Total fats	66.6792 g
Protein	21.2016 g
Carbohydrates	2.8913 g
Energy	717.29 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4032 g
Water	149.0585 g
Aspartic acid	1.9841 g
Calcium, Ca	13.9767 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.4133 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0638 g
Fatty acids, total saturated 22:0	0.0218 g
Niacin	6.757 mg
Hydroxyproline	0.0739 g
Vitamin A, RAE	18.48 g
Fatty acids, total trans-polyenoic	0.0588 g
Arginine	1.3658 g
Riboflavin	0.1361 mg
Fatty acids, total trans-polyenoic 22:4	0.0739 g
Tocopherol, beta	1.6968 mg
Fatty acids, total polyunsaturated 15:0	0.0302 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.3931 g
Fatty acids, total saturated 20:1	0.5544 g
Glutamic acid	3.239 g
Sodium, Na	1116.1433 mg
Fatty acids, total saturated 16:1 undifferentiated	1.4683 g
Total lipid (fat)	66.6792 g
Manganese, Mn	0.2169 mg
Fructose	0.239 g
Proline	0.8568 g
Fatty acids, total saturated 16:0	14.3774 g
Fatty acids, total polyunsaturated 16:1 t	0.0101 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	9.4366 g
Sucrose	1.68 g
Choline, total	80.304 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0806 g
Fatty acids, total polyunsaturated 18:1 t	0.1529 g
Sugars, total	1.9987 g
Serine	0.8854 g
Fatty acids, total saturated 18:0	6.7502 g
Fatty acids, total saturated 20:4 undifferentiated	0.1999 g
Vitamin B-6	0.4469 mg
Selenium, Se	33.8477 g
Ash	3.781 g
Vitamin D	26.88 IU
Fatty acids, total saturated 18:1 undifferentiated	27.0799 g
Pantothenic acid	0.9324 mg
Phenylalanine	0.8803 g
Fatty acids, total polyunsaturated 22:1 c	0.0101 g
Copper, Cu	0.077 mg
Betaine	6.216 mg
Thiamin	0.4637 mg
Retinol	18.48 g
Methionine	0.5813 g
Iron, Fe	0.8481 mg
Carbohydrate, by difference	2.8913 g
Phosphorus, P	248.2933 mg
Tocopherol, gamma	1.092 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0067 g
Fatty acids, total saturated 22:1 undifferentiated	0.0101 g
Alanine	1.2146 g
Cholesterol	110.88 mg
Valine	1.0718 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.1176 g
Fatty acids, total saturated 18:2 undifferentiated	9.576 g
Glycine	0.9576 g
Glucose (dextrose)	0.0797 g
Fatty acids, total saturated 14:0	0.8366 g
Zinc, Zn	2.0143 mg
Isoleucine	1.0046 g
Tocopherol, delta	0.0168 mg
Fatty acids, total polyunsaturated	10.8427 g
Fatty acids, total saturated 14:1	0.0118 g
Tocotrienol, gamma	0.084 mg
Fatty acids, total polyunsaturated 17:1	0.173 g
Leucine	1.7455 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0588 g
Tocotrienol, alpha	0.0504 mg
Vitamin A, IU	62.16 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.037 g
Tryptophan	0.252 g
Fatty acids, total polyunsaturated 16:1 c	1.4582 g
Fatty acids, total polyunsaturated 18:1 c	26.9254 g
Fatty acids, total saturated 20:0	0.1327 g
Tocotrienol, beta	0.0336 mg
Tyrosine	0.84 g
Vitamin B-12	0.84 g
Fatty acids, total saturated	22.3373 g
Histidine	0.8618 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0101 g
Fatty acids, total monounsaturated	29.2975 g
Threonine	0.9324 g
Fatty acids, total polyunsaturated 17:0	0.1848 g
Vitamin D (D2 + D3)	0.672 g
Fatty acids, total polyunsaturated 24:0	0.0034 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.0538 g
Vitamin D3 (cholecalciferol)	0.672 g
Vitamin E (alpha-tocopherol)	0.7224 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0084 g
Fatty acids, total trans	0.2234 g
Fatty acids, total trans-monoenoic	0.1646 g
Magnesium, Mg	24.1433 mg
Lysine	1.8866 g
Potassium, K	390.7967 mg
Cystine	0.2386 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Vinegar	0.33 cup	16.73	0.7409	0
Bacon	6 slices	700.56	2.1504	66.6792
black pepper	0	0	0	0
cayenne pepper	0	0	0	0
collard green	1 bunch	0	0	0