Bacon Collard Greens

Cook With Me

Jul 29

Written By

Hi everyone!

I am so excited to be sharing this recipe with yall today! Growing up in the Midwest, eating collard greens wasn’t very common. But in my 20’s I had collard greens at a restaurant and was hooked. I started looking up different recipes and molding them to my likings. Now, 7 years later, I finally mastered my own recipe. So all you expert Southerners out there, be easy on me! This Midwestern girl (who’s now in the desert) is tryin her best!

Let me know what you all think of the recipe! Tag me on Instagram @daniellemsheppard, I would love to see what yall are cooking and doing in your own kitchens.

So, let’s get started!

Serves 4

Prep Time: 10 minutes

Total Time: 1 hour 20 minutes

Author: Danielle Sheppard

Step One: Heat a large heavy bottom pot on medium-high heat. Add the bacon and cook about 6-8 minutes until crispy. You will be adding the bacon bits in broth later, so make sure they will stay somewhat crispy. Remove and set aside in a bowl/plate covered in paper towels to absorb any grease. Keep all remaining bacon fat inside the pot.

Step Two: Add the onion and season with salt and pepper. Sauté for about 5 to 6 minutes. Then add in the garlic and cook until fragrant, about 30 seconds. Add in the chopped collard greens and cook down on medium heat for about 3-4 minutes. Stir often.

Step Three: Add in chicken broth, cooked bacon bits, brown sugar, apple cider vinegar, red pepper flakes and 1 TSP of kosher salt. Bring to a boil and reduce to a medium-low simmer for 45-50 minutes. Stir often. Season with salt and pepper to taste. *Note:If you’re not crazy about spice, add just ¼ TSP of red pepper flakes. Serve with desired amount of broth.

Bacon Collard Greens

2 lbs. collard greens (rinsed and copped 1-inch pieces)
1 yellow onion (diced)
8 slices thick cut bacon (chopped 1-inch pieces)
3 garlic cloves (minced)
3 cups chicken broth
3 TBSP dark brown sugar
1 TSP apple cider vinegar
½ TSP red pepper flakes
1 TSP kosher salt (more to taste)
Ground black pepper (to taste)

Heat a large heavy bottom pot on medium-high heat. Add the bacon and cook about 6-8 minutes until crispy. You will be adding these in broth later, so make sure they will stay somewhat crispy. Remove and set aside in a bowl/plate covered in paper towels to absorb any grease. Keep all remaining bacon fat inside the pot.
Add the onion and season with salt and pepper. Sauté for about 5 to 6 minutes. Then add in the garlic and cook until fragrant, about 30 seconds. Add in the chopped collard greens and cook down on medium heat for about 3-4 minutes. Stir often.
Add in chicken broth, cooked bacon bits, brown sugar, apple cider vinegar, red pepper flakes and 1 TSP of kosher salt. Bring to a boil and reduce to a medium-low simmer for 45-50 minutes. Stir often. Season with salt and pepper to taste. *Note: If you’re not crazy about spice, add just ¼ TSP of red pepper flakes. Serve with desired amount of broth.

Main Course, Side Dish

American

bacon, Christmas Side Dish, collard greens, Side Dish