Southern Collard Greens with Bacon

Original Post: https://www.evolvingtable.com/?p=92736

A pan is shown filled with cooked collard greens.

5 from 25 votes

Southern Collard Greens with Bacon

Southern Collard Greens with Bacon is a delicious and surprisingly easy Southern side dish you can make any time. Once you learn how to clean and cook this leafy vegetable, you can sauté it up with bacon for the best flavor.

Prep Time10

Cook Time50

Course: Side Dish

Cuisine: American, Southern

Servings: servings

Author: London Brazil

Ingredients

1 Tbsp. oil
4 oz. 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 tsp. salt to taste
¼ tsp. black pepper to taste
1-2 tsp. red pepper flakes optional
2 tsp. 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 Tbsp. oil, 4 oz. 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 tsp. salt, ¼ tsp. black pepper, 1-2 tsp. red pepper flakes, 2 tsp. 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!

Notes

Meal Prep and Storage

To 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.
To Store: Keep cooked collard greens in an airtight container and refrigerate for up to 3-4 days.
To Freeze: Seal in an airtight container and freeze for up to 3 months. Defrosted collard greens make a great addition to soups and stews.
To Reheat: Return to a skillet over low heat or pop in the microwave until warm.

Nutrition