Braised Southern Collard Greens with Bacon
A hearty and flavorful Southern side dish featuring tender collard greens braised slowly with smoky bacon, onions, and garlic, simmered in a savory broth until perfectly soft and infused with rich country flavors. Perfect for dinner alongside your favorite main.
Ingredients
Check ingredients as you go.
- Greens
- Meat
- Vegetables
- Liquid
- Spices
- Seasoning
Let’s make it
Preparation
Rinse the collard greens thoroughly to remove any grit. Remove tough stems and roughly chop the leaves into bite-sized pieces.
Cooking Bacon
In a large heavy pot or Dutch oven, cook the diced bacon over medium heat until crisp and the fat is rendered, about 5-7 minutes. Remove the bacon pieces and set aside, leaving the rendered fat in the pot.
Sauté Vegetables
Add the chopped onion to the pot with the bacon fat and sauté over medium heat until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add Greens
Add the chopped collard greens to the pot, stirring to coat them well in the bacon fat and vegetables. Cook for about 5-7 minutes, allowing the greens to slightly wilt and reduce in volume.
Simmer Greens
Pour in the chicken broth and apple cider vinegar. Stir in the reserved cooked bacon and red pepper flakes if using. Bring the mixture to a gentle simmer.
Braise
Cover the pot partially with a lid and reduce the heat to low. Let the collard greens braise gently for 45 to 60 minutes, stirring occasionally, until the greens are tender and tenderized to your liking.
Finish and Serve
Taste the greens and season with salt and black pepper to your preference. Remove from heat and let rest covered for 5 minutes before serving.
Tips & notes
Use good quality smoked bacon for authentic smoky flavor. If using fresh collard greens, removing the thick stems helps achieve a tender result. Taste and adjust seasoning toward end of cooking, as broth and bacon add saltiness. Braising low and slow is key for tender greens.
Saving it for later
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave until steaming hot.
Reheating
Reheat collard greens in a covered skillet over medium-low heat, stirring occasionally and adding a splash of water or broth to prevent drying. Alternatively, microwave covered in short intervals until heated through.
