- Add bacon to a large, dry cast iron skillet. Cook over medium-high heat until crispy, about 5 minutes.
- Remove bacon from pan and lower heat to low-medium. Then add garlic and shallots, sautéing until translucent, about 3 minutes.
- Add collard greens, salt and pepper, continuing to sauté until greens are wilted, but still bright green.
- Transfer collard greens, garlic and shallots to a large bowl. Add bacon and pomegranate seeds. Toss together and enjoy! Serve warm or room temperature.
Recipe courtesy of Chelsey Amer Nutrition.