Collard Greens Recipe

Few dishes capture the comforting spirit of Southern cooking quite like Collard Greens. This savory, smoky, and soulful side is beloved for its tender greens infused with layers of flavor from crisped bacon, aromatic onions, and a hint of sweetness. Every bite brings warmth and nostalgia, whether you’re serving Sunday supper or spicing up your weekday meals. Ready to bring a bowl of tradition and taste to your table? Let’s dig into one of my absolute favorite recipes.

Ingredients You’ll Need

The magic of Collard Greens comes from a handful of humble but essential ingredients. Each one—whether adding a smoky depth, a touch of sweetness, or simple freshness—plays its part to create a pot full of heart and flavor. Here’s what you’ll need:

• 8 slices bacon: Smoky, salty bacon forms the foundation and adds irresistible richness throughout the greens.
• 2 tablespoons vegetable oil: This helps sauté the aromatics and gives the greens a silky texture.
• 1 yellow onion, chopped: Onion brings a gentle sweetness and depth, softening beautifully as it cooks.
• 2 garlic cloves, minced: Garlic adds a lovely aromatic kick and melds perfectly with the other flavors.
• 1 pound collard greens, cut into 2-inch chunks: The star of our show—look for bright, sturdy leaves for the very best results.
• 4 cups chicken broth: Broth infuses every bite with body, richness, and a savory backbone.
• 2 tablespoons brown sugar: Just a hint of brown sugar balances out the smokiness and adds Southern charm.
• 1 teaspoon kosher salt: Salt highlights all the fresh flavors without overpowering the dish.
• 1 teaspoon coarse ground black pepper: Coarse black pepper gives a subtle heat that ties it all together.

How to Make Collard Greens

Step 1: Crisp the Bacon

Start by adding your bacon to a large Dutch oven over medium heat. Let it cook until it’s perfectly crisp and the fat has rendered—this means you get that irresistible crunch along with a deeply flavored base for the greens. Once done, take out the bacon, pat it dry, and chop it up. Save that precious bacon fat for the next step!

Step 2: Sauté the Aromatics

Pour off about half of the bacon fat, then add the vegetable oil, onions, and garlic to the pot. Turn the heat down low and let the aromatics gently cook for 5 to 7 minutes, stirring often. This slow cooking allows the flavors to develop without browning, creating a sweet, soft base for your collard greens.

Step 3: Add the Collard Greens

Time for the main event! Add the collard greens to the pot, stirring them well to coat every piece in the oil and garlic-onion goodness. They might look like a lot at first, but don’t worry—they’ll shrink down beautifully as they cook.

Step 4: Simmer with Broth and Seasonings

Now pour in the chicken broth, followed by the brown sugar, salt, and black pepper. Give everything a good stir, cover your Dutch oven, and reduce the heat to a gentle simmer. Let the collard greens cook for about 90 minutes, or until they’re meltingly tender and infused with all those wonderful flavors.

Step 5: Finish with Bacon

When your collard greens reach peak tenderness, it’s time to bring back the bacon. Stir it in just before serving, so you get little bites of savory crunch tucked among the silky greens. That final flourish truly makes the dish sing!

How to Serve Collard Greens

Garnishes

Nothing sets off a bowl of collard greens like a sprinkle of freshly cracked black pepper or a dash of hot sauce. For a finishing touch, try a squeeze of lemon juice to brighten up the flavors, or even scatter a few crispy bacon bits over the top for extra crunch.

Side Dishes

Collard Greens shine alongside classic Southern comfort foods. Serve them with buttery cornbread, fluffy rice, or creamy mashed potatoes. They’re also a fantastic partner for roasted meats like pork, chicken, or turkey—so don’t be shy about adding them to your next family feast!

Creative Ways to Present

Give your collard greens a fun twist by piling them onto baked sweet potatoes or tucking them into a savory hand pie. For a lighter lunch, serve them over quinoa or mix them into a warm grain bowl with pickled onions and a drizzle of tangy vinaigrette. The possibilities are endless and always delicious!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover collard greens, let them cool to room temperature before transferring them to an airtight container. Stored in the fridge, they’ll keep beautifully for up to four days. The flavors continue to deepen as they rest, making for an even tastier encore!

Freezing

For longer storage, collard greens freeze remarkably well. Spoon cooled greens (with some of their broth) into freezer-safe bags or containers. They’ll be good for up to three months—just be sure to label them so you remember the flavor waiting inside your freezer.

Reheating

To reheat, place collard greens in a saucepan over low heat, adding a splash of broth or water to refresh them. Stir gently until heated through. If you’re using the microwave, cover them with a damp paper towel and warm in short intervals, stirring between rounds for even reheating.

FAQs

Can I make this recipe vegetarian?

Absolutely! Swap the bacon for smoked paprika and use vegetable broth instead of chicken broth. Sauté your onions and garlic in olive oil, and you’ll still enjoy flavorful, hearty collard greens—just without the meat.

Is it necessary to remove the stems from collard greens?

While some enjoy the texture of the stems, they can be pretty tough. If you prefer a tender pot of collard greens, trim away the thick stems and chop the leafy parts into chunks before cooking.

Which cuts of bacon work best?

Thick-cut bacon is fantastic for this recipe, as it holds up well to long simmering and adds more texture. If you only have regular bacon, that will work nicely too—just be sure not to skimp on the quantity, since it’s essential to the flavor.

Can I use a slow cooker for collard greens?

Definitely! After sautéing your onions and garlic, combine all the ingredients (except bacon) in a slow cooker and cook on low for 4 to 5 hours. Stir in the crisped bacon at the end and you’ll have tender, deeply flavorful greens with minimal fuss.

What should I do if my collard greens are too salty?

If the greens taste overly salty, stir in a bit of extra broth or water, or balance the flavors with a squeeze of lemon juice or a splash of vinegar. These quick fixes can help mellow out the seasoning so every bite is perfectly balanced.

Final Thoughts

There’s nothing quite like a warm pot of Collard Greens to bring comfort and joy to your table. Whether you’re sharing with family, friends, or simply savoring a bowl for yourself, I hope you’ll fall in love with this timeless dish as much as I have. Give it a try, and don’t be surprised when everyone asks for seconds!

Print