Slow-braised collard greens simmered with Texas Ibérico bacon, caramelized onions, and garlic in a bright citrus-spiked broth of orange, lemon, and chicken stock. A soulful Southern classic elevated with smoky richness and a tangy finish.

HEATING INSTRUCTIONS:

For best results, reheat on the stovetop. Place frozen or thawed greens in a saucepan over medium heat. Cover and warm, stirring occasionally, until hot and tender — about 8–10 minutes from thawed or 15–20 minutes from frozen.