Collard greens made the truly Southern way!
Here in the South, New Year’s Day just isn’t complete without cornbread, black eyed peas, and of course… collard greens.
Growing up, I’d take the tiniest bite of greens, a slightly bigger scoop of peas, and then load up on cornbread. LOL
These days though, the greens are the part I can’t wait for. Especially when they’re cooked the real Southern way… with bacon.
Why these are the BEST!
When they simmer low and slow, the greens turn silky and lose that bitter bite, while the onions, garlic, and a little bacon grease give them so much flavor.
It’s secretly simple to make, but once you try them this way, you’ll see why it’s the dish I always get asked to bring to holiday dinners!
(And if you’re not a huge collard greens fan, check out this Fried Cabbage with Bacon recipe instead!)
I’m from the south and have made collard greens my whole life. I think these are the best I’ve ever made. I didn’t have white vinegar but used fresh lemon. They were amazing!
– Leah
Ingredients and Substitutions
For the exact measurements and detailed instructions, you can jump to the recipe.
- Fresh Collard Greens. Two large bunches are needed. They are often dirty so you will want to rinse and dry them really good. (See below or learn How to Clean Collard Greens!)
- Bacon. Choose either 4-5 strips of regular pork bacon, or even turkey bacon. (Just note that turkey bacon won’t have nearly the same amount of fat and flavor!)
- Onion. Sweet onion was tested in this recipe. You can substitute for white or yellow onion, just note they will be more potent.
- Garlic. Fresh minced garlic cloves are best. Garlic powder will work but won’t have nearly the same taste.
- Broth. Regular sodium chicken broth is preferred but vegetable broth is a good option. Beef broth is not recommended as it has a pretty strong flavor. Reduced sodium can be used as well, but you will need to adjust the salt level to taste.
- Vinegar. A little bit goes in at the end to balance out the savory-ness of the bacon. You can easily use either apple cider vinegar, distilled white vinegar, or even lemon juice interchangeably.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Clean the greens.
Greens have a TON of dirt hidden in the leaves. To remove it, fill a clean sink or large bowl with water, completely submerge the leaves, and shake them in the water until all dirt is removed. Dry the leaves thoroughly by patting with a towel.
Cut into 2-inch pieces.
Remove the tough rib from each collard green with a V-shaped cut, then slice or tear the leaves into roughly 2-inch pieces. They’ll shrink while cooking, so no need to cut them super small!
Cook the bacon and onions.
Heat a large skillet over medium, add oil and bacon, and cook until crispy, about 7–8 minutes. Remove the bacon using a slotted spoon, leaving the grease in the pan (add a bit more oil if needed) to cook the greens.
Cook the onion in the skillet for 2–3 minutes, then add garlic for a minute.
Add the greens and simmer.
Stir in the greens, pour in chicken broth, season, cover, and simmer on medium-low for 35 to 40 minutes, stirring every 10 minutes.
Stir in the bacon and dig in!
After the greens are tender, remove from the heat and stir in the cooked bacon and vinegar or lemon juice.
Pro Tip: Save the vinegar until the very end when the greens are OFF the heat so it brightens the greens without making them taste overly acidic.
How do I get the bitterness out of collard greens?
Collard greens naturally have a bit of a bitter bite, but cooking them low and slow softens the leaves and mellows the flavor. Adding onions, garlic, and a little smoky bacon balances the taste, and a splash of vinegar at the end brightens everything perfectly.
Meal Prep and Storage
- Prep-Ahead: Cook the bacon and wash, dry, and cut the greens. Store each in individual containers in the refrigerator for up to 2 days. You can also completely make the dish up to 24 hours in advance.
- Storage: Keep cooked greens in an airtight container and refrigerate for up to 3-4 days.
- Freezing: Seal in an airtight container and freeze for up to 3 months. Defrosted collard greens make a great addition to soups and stews.
- Reheating: Return to a skillet over low heat or pop in the microwave until warm.
What to Serve with Collard Greens
While they can be enjoyed year-round, people love collard greens at New Years. Try them with these Mini Cornbread Muffins, Gluten-Free Cornbread, and Instant Pot Black Eyed Peas.
Collard Greens can be enjoyed any time of year, though. Pair them with Texas Caviar and Jalapeño Cornbread for a flavorful twist.
And they are delicious with Balsamic Glazed Chicken and Spatchcock Chicken.
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Southern Collard Greens with Bacon
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Ingredients
- 1 tablespoon oil
- 4 ounces bacon cut into bite-sized pieces
- ½ sweet onion finely diced
- 3 cloves garlic finely minced
- 2 large bunches collard greens washed and drained
- 2 cups chicken broth regular sodium
- ½ teaspoon salt to taste
- ¼ teaspoon black pepper to taste
- 1-2 teaspoons red pepper flakes optional
- 2 teaspoons apple cider vinegar
Instructions
- If collard greens have visible dirt, wash and dry them thoroughly before cooking. To do this, fill a clean sink with water and immerse the leaves. Shake the leaves in the water to remove any dirt. Dry thoroughly by patting with a towel until no moisture remains.2 large bunches collard greens
- Cut and remove the rib from the base of each collard green by making a V-shaped incision. Then either cut each one with a sharp knife or tear by hand into 1-inch by 2-inch long pieces.2 large bunches collard greens
- Add oil and bacon pieces to a large skillet or pot over medium heat. Cook for 7-8 minutes, or until bacon is crispy and cooked through. Remove bacon from the skillet and let drain on a paper towel-lined plate. Reserve the bacon grease in the skillet. (You should end up with about 2 tablespoons of oil.)1 tablespoon oil, 4 ounces bacon
- Add the diced onion to the oil and cook for 2-3 minutes. Add the minced garlic and continue cooking for another minute, or until the garlic is fragrant.½ sweet onion, 3 cloves garlic
- Add the cut greens to the skillet. Pour in the chicken broth and add the salt, black pepper, and red pepper flakes. Stir until well combined.2 cups chicken broth, ½ teaspoon salt, ¼ teaspoon black pepper, 1-2 teaspoons red pepper flakes, 2 teaspoons apple cider vinegar
- Cover the skillet with a lid and cook for 35-40 minutes over medium-low heat. Stir the greens every 10 minutes to ensure even cooking.
- Once greens are tender, turn off the heat and mix in the cooked bacon and vinegar. Serve immediately and enjoy!
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Notes
- Prep-Ahead: Cook the bacon and wash, dry, and cut the greens. Store each in individual containers in the refrigerator for up to 2 days. You can also completely make the dish up to 24 hours in advance.
- Storage: Keep cooked collard greens in an airtight container and refrigerate for up to 3-4 days.
- Freezing: Seal in an airtight container and freeze for up to 3 months. Defrosted collard greens make a great addition to soups and stews.
- Reheating: Return to a skillet over low heat or pop in the microwave until warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very good recipe but I found that there was a bit too much pepper flakes for me. I’ll do just a sprinkle next time.
Yay! So happy to hear you enjoyed the recipe, Olga! Hopefully a little less pepper is more to your liking. Thanks so much for taking the time to leave a comment and rating!