Braised Collard Greens with Bacon

This simple side dish combines fresh collard greens, onions, garlic, bacon fat, and a splash of vinegar for authentic Southern flavor.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings

Calories 91kcal

Author Amee

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

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.

*Bacon is not included in the nutrition info, just the bacon fat. I usually serve it on the side for everyone to add their own to the greens.

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.