This recipe for Southern collard greens with bacon is a deeply savory and comforting side dish. The greens are slowly braised until they become tender, soaking up the flavors of smoky bacon, sweet onion, and a seasoned chicken broth.
From start to finish, this dish takes about an hour and twenty minutes, with most of that time being hands-off simmering. It’s a straightforward recipe that brings a classic taste of the South to your dinner table.
Why You’ll Love Southern Collard Greens with Bacon
- Cooking the bacon first renders its fat, creating a flavorful base to cook the onions and greens in.
- Wilting the greens before adding the liquid helps them fit into the pot and begin to soften.
- Slow simmering is the key to tenderness. This gentle, moist heat breaks down the tough fibers in the collards, making them soft and flavorful.
Southern Collard Greens with Bacon Ingredients
- Collard Greens: Look for bunches with crisp, dark green leaves. Avoid any that are yellowing or wilted. Kale or mustard greens can be used, but the cooking time may need to be adjusted.
- Bacon: Thick-cut bacon works well because it provides a nice, meaty texture. You can also use smoked turkey or a ham hock for a similar smoky flavor.
- Chicken Broth: Low-sodium broth is recommended so you can control the saltiness of the final dish. Vegetable broth can be substituted.
- Sun-Dried Tomatoes: Use the dry-packed kind, not those preserved in oil. They add a pleasant, chewy texture and a touch of tangy sweetness.
Exact quantities are in the recipe card below.
How to Make Southern Collard Greens with Bacon
Step 1: Prep the Greens and Cook the Bacon
Start by thoroughly washing and prepping your collard greens, removing the tough stems and slicing the leaves. In a large pot, cook the chopped bacon over medium heat until it’s crisp. Then, add the onion and garlic, cooking them in the bacon fat until softened and fragrant.
Step 2: Wilt the Greens
Add the collard greens to the pot. It might look like too much at first, but they will shrink as they cook. Stir the greens with the bacon and onions until they have all wilted down significantly.
Step 3: Simmer Until Tender
Pour in the chicken broth and add the sun-dried tomatoes and seasonings. Bring the mixture to a boil, then lower the heat, cover the pot, and let it simmer for about 45 minutes to an hour. The greens are ready when they are completely tender.
Storage Tips for Southern Collard Greens with Bacon
Store leftover collard greens in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 3 months. Reheat gently in a saucepan over low heat or in the microwave.
Expert Tips for Southern Collard Greens with Bacon
- To save time, you can often find pre-washed and chopped collard greens in the produce section of your grocery store.
- For a spicier dish, increase the amount of crushed red pepper flakes to 1/2 teaspoon or add a dash of your favorite hot sauce at the end.
- The bacon is cooked to crispness in this recipe. As a general food safety rule, whole cuts of pork should be cooked to an internal temperature of 145°F (63°C) followed by a three-minute rest.
- The liquid left in the pot after cooking, known as ‘potlikker,’ is flavorful and great for sopping up with cornbread.
What to Serve with Southern Collard Greens with Bacon?
These collard greens are a classic partner for cornbread, which is good for soaking up the flavorful broth. They also go well with main courses like fried chicken or pulled pork.
Southern Collard Greens with Bacon Recipe FAQs
How do you get the bitterness out of collard greens?
Slow cooking is the best way to reduce bitterness. The long, gentle simmer in a savory broth with ingredients like bacon and onion helps to mellow out their flavor, making them tender and less sharp.
Can I make this vegetarian?
Yes. To make a vegetarian version, omit the bacon and use a tablespoon of olive oil or butter to sauté the onions. Use vegetable broth and consider adding a teaspoon of smoked paprika to mimic the smoky flavor of the bacon.
Can I use a different type of green?
You can substitute other sturdy greens like kale, mustard greens, or turnip greens. Be aware that mustard and turnip greens have a more peppery flavor, and cooking times might vary slightly.
Southern Collard Greens with Bacon
Ingredients
- 2 lbs fresh collard greens about 900g
- 4 strips thick-cut bacon chopped
- 1 large sweet onion chopped, about 1 1/2 cups
- 3 cloves garlic minced
- 4 cups low-sodium chicken broth 950ml
- 1/2 cup chopped sun-dried tomatoes not packed in oil, 50g
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes optional
Instructions
- First, prepare the collard greens. Wash the leaves thoroughly under cold running water to remove any grit. Trim the thick, tough stems away from the center of each leaf and discard them. Stack a few leaves at a time, roll them into a cigar shape, and slice them into 1-inch ribbons. Set aside.
- Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped bacon and cook, stirring occasionally, until it becomes crisp, about 8-10 minutes.
- Add the chopped onion to the pot with the bacon and its rendered fat. Cook, stirring frequently, until the onion softens and turns translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the prepared collard greens to the pot in handfuls. It may seem like a lot, but they will cook down. Stir continuously until the greens are wilted, about 5-7 minutes.
- Pour in the chicken broth and add the chopped sun-dried tomatoes, salt, black pepper, and optional red pepper flakes. Stir everything together well.
- Bring the liquid to a gentle boil. Once it's bubbling, reduce the heat to low, cover the pot, and let it simmer.
- Cook for 45 to 60 minutes, or until the collard greens are very tender. Stir occasionally. Taste and adjust seasoning with more salt if needed before serving.
