Southern Collard Greens with Bacon

Original Post: https://www.evolvingtable.com/southern-collard-greens/

4.97 from 51 votes

Southern Collard Greens with Bacon

After years of testing and perfecting this Southern classic, I finally found a way to make them super tender and anything but bitter, without a ham hock or hours on the stove! With a little onion and smoky bacon, they’ve become the side everyone goes back for seconds of.

Prep Time10

Cook Time50

Total Time1

Course: Side Dish

Cuisine: American, Southern

Servings: servings

Author: London Lea

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 (about 3 to 4 pounds total, before removing stems)
2 cups chicken broth regular sodium
½ teaspoon salt to taste
¼ teaspoon black pepper to taste
½-1 teaspoon red pepper flakes optional
2 teaspoons apple cider vinegar

Get Recipe Ingredients

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, ½-1 teaspoon red pepper flakes
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!
4 ounces bacon, 2 teaspoons apple cider vinegar

Notes

Collard greens: Two large bunches is about 3 to 4 pounds before the stems come off. (A little more or less is totally fine, just taste and adjust the salt at the end!)

Heat level: ½ teaspoon of red pepper flakes keeps things mild for the whole table, and 1 teaspoon brings a nice kick. You can always add a pinch more at the end if your crew likes it spicy.

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