Slow-cooked with smoky bacon, onions, and a touch of vinegar for the perfect balance of savory and tangy.
Ingredients (Serves 6-8)
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2 large bunches collard greens (about 2 lbs)
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6 slices bacon or 1 smoked ham hock (for vegetarian, use 2 tbsp smoked paprika + 3 tbsp olive oil)
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1 yellow onion, diced
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3 cloves garlic, minced
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4 cups chicken broth (or vegetable broth)
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1 tbsp apple cider vinegar (or white vinegar)
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1 tsp sugar (optional, balances bitterness)
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½ tsp red pepper flakes (optional)
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Salt & black pepper to taste
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Hot sauce (optional, for serving)
Instructions
1. Prep the Greens
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Rinse leaves thoroughly to remove grit.
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Remove tough stems: Fold leaves in half and slice off stems.
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Stack leaves, roll into a cigar, and chiffonade (slice into thin ribbons).
2. Cook the Bacon & Aromatics
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In a large pot or Dutch oven, cook bacon over medium heat until crispy (~5 mins). Remove, crumble, and set aside.
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In the bacon fat, sauté onion until soft (~5 mins). Add garlic and cook 30 seconds.
3. Simmer the Greens
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Add collards to the pot in batches, stirring until wilted.
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Pour in broth, vinegar, sugar, red pepper flakes, and half the bacon.
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Bring to a boil, then reduce to a low simmer. Cover and cook 45 mins–1.5 hours, stirring occasionally, until tender.
4. Serve
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Season with salt & pepper.
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Top with reserved bacon and a dash of hot sauce.
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Pair with cornbread or mac and cheese.
Tips for the Best Greens
🌱 Tender greens? Cook 45 mins for firmer texture, 1.5 hours for silky-soft.
🍖 Extra smoky? Add a smoked turkey wing or liquid smoke.
🥬 Bitterness hack? Massage leaves with 1 tsp salt before cooking.
Leftover Love
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Collard green soup: Add white beans and sausage.
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Breakfast hash: Sauté with potatoes and eggs.
Fun fact: Collards are packed with vitamins A, C, and calcium—soul food that’s good for you! 😊