Food and Nutrition


| Share

Monrovian Collards and Cabbage

This healthy recipe comes from NDSU Extension Service.


  • 1 bunch collard greens, washed and cut into small pieces (may substitute 2 lbs. spinach)
  • 1/2 lb. bacon cut in 1-inch pieces
  • 1 large onion, sliced
  • 1 Tbsp. salt
  • 1 Tbsp. crushed red pepper
  • 1 tsp. black pepper
  • 4 c. water
  • 1 head cabbage, cut into 8 wedges
  • 2 Tbsp. butter or oil


Combine collard greens, bacon, onion, salt, red pepper, black pepper and water. Simmer gently for 30 minutes. Add cabbage and butter or oil. Cook for 15 minutes or longer until vegetables are tender. Strain before serving if water has not all been absorbed.


Makes 12 servings.

Per serving: 150 calories, 9 grams (g) fat, 8 g protein, 9 g carbohydrate and 450 milligrams (mg) sodium

Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.