Collard green lovers tend to cling to the classic trio of collards, smoked meat, and a splash of tangy vinegar. But with these tropical-inspired collard greens, pineapple is the star of the show. The pineapple’s fresh burst of acidity replaces the vinegar in traditional collard greens and pairs beautifully with bacon’s smoky, salty flavor. Spoon these tender, flavorful pineapple-infused collard greens over a bed of creamy Parmesan grits for a brilliant, unexpected treat.
When someone issues me a challenge, I jump to accept that challenge, even if it’s the Fiesta Friday Healthy Recipe Challenge, which is to create a recipe using a combination of fresh pineapple and leafy greens. That’s not really a combination that you come across too often now, is it? And before you ask, no, herbs do not count as a leafy green, even though they are both leafy and green. They are a spice, not a main ingredient. So, it’s not too hard to understand why I would find myself in the middle of the produce department on a Friday evening with fresh pineapple in one hand and a glazed-over expression on my face. What type of greens would go best with fresh pineapple, and what sort of recipe could I come up with that would actually taste good?
Oh, but wait, the recipe also has to be healthy too. Well, let’s just make this decision even more difficult. Finally, after much deliberation, head scratching, and picking up and putting down almost every green in the produce department, I settled on a huge bag of pre-cut collard greens. Pineapple is very acidic, so I felt that it could easily replace the vinegar used in traditional collard greens, and it also pairs wonderfully with bacon. So, who gets to decide what healthy is? Is bacon healthy? Well, folks, in my world it is. I’m a big believer in the practice of eating what you like and remembering that balance is the key to a healthy diet. This isn’t going to be a meal that you consume every day, and let’s just be honest, sometimes getting your kids or your B.O.B. Bob to eat their greens requires a little extra added love in the form of pineapple and bacon.
Ingredients:
Collard Greens:
- 12 Slices Thick-Cut Bacon
- 3 Cups Low-Sodium Chicken Broth
- 1 (6-oz.) Can Pineapple Juice
- 1 Tablespoon Hot Sauce
- 1 Teaspoon Sea Salt
- 1 Teaspoon Dried Minced Onion
- 1/4 Teaspoon Finely Ground Black Pepper
- 2 Cups Fresh Roughly Chopped Pineapple
- 1 (32-oz.) Bag Pre-Cut Collard Greens
Parmesan Grits:
- 3 Cups Cold Water
- 2 Tablespoons Salted Butter
- 1/4 Teaspoon Kosher Salt
- 3/4 Cup Grits
- 1/2 Cup Heavy Whipping Cream
- 1 Teaspoon Hot Sauce
- 1/2 Cup Shaved Parmesan
Directions:
Collard Greens:
- Chop the bacon into small pieces and brown over high heat in a large Dutch oven.
- Add everything except the greens and bring to a boil.
- Stir the greens into the liquid in small batches until you have added them all.
- Reduce the heat to low, cover, and cook for 45 minutes, stirring about every 15 minutes.
Parmesan Grits:
- Place the water, butter, and salt in a medium saucepan over high heat. Bring to a boil.
- Slowly whisk the grits into the water. Cover, reduce heat to low, and cook for 15 to 20 minutes, or until most of the liquid has been absorbed.
- Add the heavy whipping cream, hot sauce, and shaved Parmesan to the grits. Stir well to combine.
Suggestions:
- Serve these collard greens on their own or over Parmesan Grits.
- If you are using unsalted butter for the grits, add more salt to taste.
- Reserve a little of the crispy bacon and fresh pineapple to garnish the finished collard greens.
- Add more hot sauce for added heat.
Improvements:
- Replace the bacon with country ham. If you make this substitution, leave out the sea salt.
- Drizzle with additional vinegar or hot sauce before serving.
- Garnish with additional shaved Parmesan just before serving.
- If you love collard greens, try these Honey Baked Ham Crockpot Collard Greens.
Ingredients:
- 12 Slices Thick-Cut Bacon
- 3 Cups Low-Sodium Chicken Broth
- 1 (6-oz.) Can Pineapple Juice
- 1 Tablespoon Hot Sauce
- 1 Teaspoon Sea Salt
- 1 Teaspoon Dried Minced Onion
- 1/4 Teaspoon Finely Ground Black Pepper
- 2 Cups Fresh Roughly Chopped Pineapple
- 1 (32-oz.) Bag Pre-Cut Collard Greens
- 3 Cups Cold Water
- 2 Tablespoons Salted Butter
- 1/4 Teaspoon Kosher Salt
- 3/4 Cup Grits
- 1/2 Cup Heavy Whipping Cream
- 1 Teaspoon Hot Sauce
- 1/2 Cup Shaved Parmesan
Directions:
- Chop the bacon into small pieces and brown over high heat in a large Dutch oven.
- Add everything except the greens and bring to a boil.
- Stir the greens into the liquid in small batches until you have added them all.
- Reduce the heat to low, cover, and cook for 45 minutes, stirring about every 15 minutes.
- Place the water, butter, and salt in a medium saucepan over high heat. Bring to a boil.
- Slowly whisk the grits into the water. Cover, reduce heat to low, and cook for 15 to 20 minutes, or until most of the liquid has been absorbed.
- Add the heavy whipping cream, hot sauce, and shaved Parmesan to the grits. Stir well to combine.
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