Posted by & filed under Recipes, Sides.

Here is an innovative side dish and a good introduction to the fabulous world of cooking with pomegranate! Pomegranate seeds work wonders with fall and winter cuisine and pair wonderfully with root vegetables, greens, and spices such as sage or fennel.
Here we are pairing the sweet/tart seeds with the smoky flavor of (vegan) bacon. For this recipe I used Light Life tempeh bacon (this stuff is amazing and makes a damn good sandwich on the fly) but you could just as well use another brand of fake bacon or adapt this recipe to use real bacon if you swing that way.
This dish is especially yummy on the side of a baked yam or squash but also works with a burger or a roast.
  • 1 large bunch collard greens
  • 1/2 cup fresh pomegranate seeds
  • 3 oz (vegan) bacon
  • salt and pepper


1. Prep the collards by cutting out the tough stems like so.

2. Fold your collard leaves over once and slice across into uniform strips.

3. Fill a large bowl with tepid waterAdd greens by the handful and swishto remove dirt before transferring greens to a towel or colander to dry. Repeat this process if necessary until greens are clean.


4. Slice your (vegan) bacon into small pieces. Heat a skillet with a little oil and pan fry the (vegan) bacon on med high for a couple minutes until brown and crisp.

Remove (vegan) bacon from the pan and set aside on a plate.


6. Add the damp greens to the pan by the handful with a few pinches of salt. They wont all fit at once so fill the skillet, cover and cook about a minute, then uncover and stir in another handful. Cook them down for about 5 minutes. They should be wilted but bright in color.

7. Uncover the greens. Stir in your bacon and pomegranate and mix well over medium heat for about a minute. Add pepper to taste.

Serves 4-6
  • Swap collards for red chard for an even more colorful take.
  • Serve leftovers on rice or barley for lunch the next day
  • Save your collard stalks for vegetable stock

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