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Easy Southern style collard greens with bacon are a delicious and easy, classic southern side dish made using fresh collard greens, onions, garlic, and bacon fat.
Collard greens are a staple at several holiday dinners in our family. I grew up in the south and developed a love of vegetables cooked in bacon fat. My grandmother cooked almost everything in fatback. Her green beans and creamed corn were TO. DIE. FOR.
My mom grew up in Chicago and had a much healthier approach to cooking veggies. She didn’t use animal fat too often in food preparation. I’ve taken a more middle-of-the-road approach to my own cooking and try to stick to mostly olive oil in my food prep these days. However, there are certain recipes that I can’t skip the bacon grease, it just wouldn’t be the same. Greens are no exception.
Have you ever tried Bacon Fat Roasted Brussels Sprouts with a balsamic glaze?! Pure heaven. I call it veggie candy.
This easy southern style collard greens recipe is easy to make, and the greens are a perfect side to serve with ham or pork.
Tips For Making Easy Southern Style Collard Greens
This recipe is easy to make, the collards just need time and patience to simmer on the stove. If you don’t keep rendered bacon fat on hand for recipes, I recommend cooking a pound of bacon in the oven to keep things simple. Less mess is always best! Cook at 400 degrees Fahrenheit for about 10-15 minutes. Cooking time will depend on the thickness of the bacon, so reference the package for instructions.
I line a baking sheet with foil and drain off grease, through a strainer, after bacon cools into a small bowl. You can add some of the crispy cooked bacon to the collards after they finish cooking, if desired, or serve on the side.
I hope you’ll try, and enjoy, these delicious and easy southern style collard greens!
Easy Southern-Style Collard Greens
- 10 cups fresh collard greens rinsed and chopped (hard stems removed)
- 1 vidalia onion chopped
- 3 tbsp bacon fat
- 2 large garlic cloves smashed
- 1 quart +2 cups chicken broth
- 1/2 cup apple cider vinegar or a little more to taste
- 1 tsp tabasco
- 1 tbsp sugar
- 1 tsp seasoned salt
- fresh cracked pepper to taste
- Heat the bacon fat in a large stock pot over medium-high heat until melted. Add onions and sauté until lightly browned. Add greens and all other ingredients 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.