Southern Collard Greens

5 from 6 votes

Smoky, tender collard greens braised low and slow with bacon, sweet onion, and garlic. They're a classic Southern side dish that tastes even better the next day.

Course Side Dish

Cuisine Southern

Keyword collard greens, collard greens recipe, collard greens with bacon, Southern collard greens, southern collard greens recipe

Prep Time 30

Cook Time 1 30

Total Time 2

Servings people

Calories 174kcal

Author Blair Lonergan

Ingredients

8 ounces hickory smoked bacon, chopped
1 medium sweet onion, diced
1 ½ tablespoons minced garlic (about 3 to 4 large cloves)
48 ounces (6 cups) chicken broth
2 lbs. fresh collard greens, trimmed and washed
2 tablespoons apple cider vinegar
1 ½ teaspoons sugar
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Optional garnish: crushed red pepper flakes or hot sauce

Instructions

Cook the bacon: Cook the bacon in a large stockpot or Dutch oven over medium heat for 10 to 12 minutes, or until crisp. Use a slotted spoon to transfer the bacon to a paper towel lined plate, leaving the drippings in the pot.
Soften the onion: Add the onion to the bacon drippings and saute until translucent, about 7 to 8 minutes. Stir in the garlic and saute 1 more minute.
Add the greens: Add the broth, collard greens, vinegar, sugar, salt, and pepper. Stir in about half of the cooked bacon, reserving the rest for garnish. Scrape up any browned bits from the bottom of the pot with a wooden spoon.
Simmer: Bring the liquid to a boil, then reduce the heat to low and simmer uncovered for about 1 ½ hours, stirring occasionally, until the collards reach the tenderness you want.
Season and serve: Taste and add more salt and pepper if needed. Garnish with the reserved crispy bacon and crushed red pepper flakes or hot sauce.

Notes

Buy pre-washed, pre-chopped collards for a shortcut. If you're washing your own, swish them in a sink of cold water, lift them out, and repeat until the water runs clear.
Adjust the cook time to suit your preferences. About an hour gives you greens with a little structure left. A full 2 hours gives you soft, broken-down collards. A Dutch oven lets you check as you go and pull them off the heat exactly when you want.
Smoked meat swaps: a smoked ham hock, ham bone, smoked turkey wings, smoked sausage, or smoked pork neck bones all work in place of the bacon. Add a tablespoon of oil if your smoked meat doesn't render much fat.
For meatless greens, use vegetable broth, start the onion in a tablespoon of oil, and add ½ teaspoon smoked paprika with the broth.
If they taste flat, add salt first, then another splash of vinegar. Greens soak up a lot of seasoning over a long simmer.
Save the pot likker. Ladle it into the bowls with the greens, or keep it to cook beans or rice in later.
To store: Refrigerate in an airtight container for 4 to 5 days, or freeze with the pot likker for up to 3 months. Reheat gently on the stovetop.
Recipe adapted from Southern Living.

Nutrition