Braised Collard Greens with Bacon
Savor classic Southern flavor with this easy Braised Collard Greens recipe! This simple dish combines fresh greens, onions, garlic, bacon fat, and a splash of vinegar to bring an authentic, downright delicious Southern side dish to your table –perfect for any occasion!
Growing up in the South, I developed quite the taste for veggies cooked in bacon fat. I mean, have you ever tried my Bacon Fat Caramelized Brussels Sprouts –they’re basically veggie candy!
My grandmother loved cooking with bacon fat. Her green beans and creamed corn were pure heaven. These braised collard greens are no exception. My mother-in-law would request I make them for every gathering! They’re that good.
Plus, they’re easy to make, but patience is key. Braising the greens low and slow allows the flavors to meld beautifully and the greens to become perfectly tender, never mushy! I hope you try these bacon-loaded collard greens –everyone deserves some down-home Southern cooking now and then!
Recipe highlights
- Authentic flavor. Collard greens cooked in rich, smoky bacon fat just scream Southern comfort food.
- Easy to make. Straightforward steps and simple ingredients make it perfect for home chefs of all skill levels.
- Versatile side dish. They make a tasty side for a variety of mains. From Thanksgiving turkey to holiday ham, these greens are always a hit.
- Healthy-ish: Collard greens are packed with essential vitamins and minerals!
Ingredients you’ll need
- Bacon +reserved bacon fat. The key to the rich, smoky flavor we love about Southern collard greens! Make sure to save about 3 tablespoons of the fat to sauté the onions and infuse the greens with flavor. For a similar smoky flavor with less fat, substitute turkey bacon.
- Onion. Sweet vidalia onions add a lovely depth to the dish. You can also use yellow onion or shallots here.
- Collard greens. The heart of the dish! Use a 32 oz bag of pre-chopped or shredded collard greens for convenience. Otherwise, wash your greens thoroughly and remove the tough stems before chopping them.
- Garlic cloves. You can substitute pre-minced garlic in a pinch, but freshly smashed cloves make a big difference.
- Chicken broth. Our savory cooking liquid. Homemade or high-quality store-bought broth works perfectly. Opt for a low-sodium broth to better control the seasoning.
- Apple cider vinegar. A splash of ACV adds a subtle tang, helps balance the richness of the bacon fat, and also tenderizes the collard greens. If you don’t have apple cider vinegar, you can use white vinegar or even a squeeze of lemon juice, but don’t skip it!
- Tabasco sauce. Green Tabasco sauce adds flavor without the burn. If you prefer more heat, use the regular red Tabasco or any hot sauce you like. Omit it all together for a milder dish.
- Sugar. You don’t need much –just a touch helps balance the vinegar’s acidity and the greens’ bitterness. If avoiding refined sugars, substitute honey, maple, or agave syrup.
- Seasoned salt. Lawry’s is a staple in my spice collection, but any seasoned salt will do. If you don’t have seasoned salt, mix coarse salt, paprika, garlic powder, and onion powder to taste.
- Fresh cracked pepper. The final touch! Adjust the amount to preference. I like mine more on the peppery side, while some prefer just a hint.
How to make Southern collard greens with bacon
Step 1: Cook the bacon. Place the bacon on a baking sheet in a single layer, then pop it in the 400 ℉ oven and bake until crispy, about 10-15 minutes. Once cooked, reserve about 3 tablespoons of the bacon fat and crumble the bacon (if using).
Step 2: Sauté onions: Heat the reserved bacon fat in a large pot over medium heat until melted. Add the onions and sauté them until lightly golden and soft.
Step 3: Cook the greens: Add the greens to the pot along with all the other ingredients. Increase the heat and bring everything to a full, rolling boil.
Step 4: Simmer. Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for about an hour until your greens are tender and flavorful. Trust me, the wait is worth it!
Recipe tips and FAQs
- Thoroughly clean your greens. Greens can be gritty, so it’s important to rinse them well and get rid of the dirt. Soaking in a large bowl of water and swishing them around is a good way to loosen any hidden grit before rinsing under cold running water.
- Line a baking sheet with foil before cooking the bacon to make cleanup a breeze and help collect all that flavorful fat with less mess.
- Don’t burn your bacon! The exact cooking time will vary depending on how thick your bacon slices are, so keep an eye on the oven to avoid burning.
- Once cooled, pour the bacon fat through a strainer into a small bowl to catch any crispy bits and keep the grease clean and ready to sauté the onions.
- Give your braised greens a final taste test and adjust the seasonings as needed. A little more seasoned salt or an extra splash of vinegar can make all the difference.
Variations
- Incorporate the cooked bacon – For extra flavor and texture, crumble the crispy cooked bacon to stir it into the dish. Just know that bacon is not included in the nutrition info, just the bacon fat. I usually serve crumbled bacon on the side for anyone who wants it.
- Braise your greens with a ham hock – Or, swap the crumbled bacon with a ham hock plopped right in the middle of the pot along with the other ingredients and simmer until the greens are tender. Don’t forget to remove the ham hock before serving.
- Braise your greens with smoked turkey – Smoked turkey legs or wings are a fantastic alternative. Add them to the pot at the beginning of the cooking process, allowing the smokiness to infuse the greens. Before serving, remove it, shred the meat, and mix it back in for added protein.
Braising the greens with bacon (or ham hock or smoked turkey) is a defining characteristic of Southern-style collard greens. I haven’t tested a vegetarian version. However, you can substitute vegetable broth and try replacing the bacon fat with olive oil and a pinch of smoked paprika to mimic the smoky pork flavor. Liquid smoke can also add smokiness, but it’s pretty potent. 1 to 2 drops is plenty.
Yes! After cooking the bacon and sautéing the onions, transfer everything to your slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or until the greens are tender.
As a certified Southern side dish, these greens pair beautifully with any comfort food –think cornbread, potato salad, fried chicken, barbecue ribs, and so on. They’re also great as part of a holiday feast, along with my Southern Cornbread Dressing and Skillet Loaded Green Bean Casserole.
Absolutely! You can make these braised collard greens a day in advance. In fact, the greens and bacon taste even better the next day! Just store it in an airtight container and reheat gently on the stovetop before serving.
Storing and freezing
Storing: Store any leftover collard greens in an airtight container in the fridge for 3-4 days. Reheat gently on the stovetop or in the microwave.
Freezing: Let cool completely, then transfer the greens to a freezer-safe container or zip-top bag and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop.
More classic Southern cooking
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Braised Collard Greens with Bacon
Ingredients
- 1 lb bacon
- 3 tbsp reserved bacon fat
- 1 vidalia onion finely chopped
- 10 cups fresh collard greens rinsed and chopped (hard stems removed-about 2 bunches)- you can also use a 32 oz bag of chopped or shredded collards for convenience
- 2 large garlic cloves smashed
- 1 quart +2 cups chicken broth *low-sodium recommended
- ½ cup apple cider vinegar or a little more to taste
- 1 tsp Tabasco sauce you can use green Tabasco to add the flavor without the heat
- 1 tbsp sugar
- 1 tsp seasoned salt I use Lawry's
- fresh cracked pepper to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit and cook the bacon for about 10-15 minutes. Cooking time will depend on the thickness of the bacon, so reference the package for instructions. Reserve 3 tbsp of fat for the greens.
- Heat the bacon fat in a large stock pot over medium heat until melted. Add onions and sauté until lightly browned.
- Add greens and all other ingredients, turn the heat to high, and bring the pot to a full boil.
- Reduce heat to a simmer and cover. Cook for about an hour or until greens are nice and tender.
Notes
- Thoroughly clean your greens. Greens can be gritty, so it’s important to rinse them well and get rid of the dirt. Soaking in a large bowl of water and swishing them around is a good way to loosen any hidden grit before rinsing under cold running water.
- Fresh is best. I love using bagged prewashed chopped collard greens for quick prep when I’m in a hurry. However, you will need to pick through the greens to remove some of the hard stems. Fresh is always best to get tender leaves without the woody stems.
- Once cooled, pour the bacon fat through a strainer into a small bowl to catch any crispy bits and keep the grease clean and ready to sauté the onions.
- Give your braised greens a final taste test and adjust the seasonings as needed. A little more seasoned salt or an extra splash of vinegar can make all the difference.
Nutrition
*This post was originally published in 2013 and has been updated throughout. The delicious recipe remains the same. 😃
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