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This Collard Greens with Bacon recipe is a true Southern classic. It’s smoky, slightly sweet, and perfectly tender. Crisp bacon, onion, brown sugar, and apple cider vinegar come together to turn a simple pot of greens into a fantastic side.
Krissy’s Notes
I’ve always said bacon makes everything better, and these collard greens are no exception. This recipe has been a reader favorite for years, and for good reason. It’s the perfect balance of salty, smoky, sweet, and tangy. The bacon gives the greens richness, while a bit of brown sugar and apple cider vinegar brighten everything up.
If you’ve never cooked collard greens before, don’t be intimidated. They just need time and a little love. The slow simmer softens their naturally bitter flavor, and the mix of sweet, heat, and acid balances everything beautifully.
This dish pairs perfectly with barbecue ribs, pulled pork, fried chicken, or even my Black Eyed Peas and Southern Cornbread.
What You’ll Need To Make Them
The full recipe is in the card below, but here’s what makes this version stand out:
Collard greens: Tough and hearty, they become tender and flavorful after simmering.
Bacon: The base of the flavor. Use thick-cut for the best texture. Refer to my bacon ends and pieces post for the best cooking tips.
Onion and garlic: Add depth and sweetness.
Brown sugar: Rounds out the saltiness with just a touch of sweetness.
Apple cider vinegar: Brightens everything and cuts through the richness.
Red pepper flakes: Add just the right amount of heat.
How to Make Collard Greens with Bacon
Full directions are in the recipe card, but here’s the quick version:
Step 1: Cook the bacon. In a large Dutch oven, render the bacon until crispy. Remove most of the grease but keep a little for flavor.
Step 2: Sauté onions and garlic. Let them cook until golden and fragrant.
Step 3: Add the greens. Toss in the collards and cook just until they start to wilt.
Step 4: Simmer. Add broth, brown sugar, vinegar, and red pepper flakes. Cover and simmer until tender for about 45 minutes.
Step 5: Finish. Stir in most of the cooked bacon and save a little for topping when serving.
By the end, you’ll have tender greens full of smoky, sweet, and tangy flavor, the kind that make you want seconds (and maybe thirds).
Substitutions and Variations
There are a few things you can do to change the recipe but still get fantastic results.
- Use pancetta or ham hock: Either adds amazing depth if you want to mix it up.
- Try kale: Works in place of collard greens for a quicker-cooking option.
- Add spice: A pinch of cayenne or hot sauce gives it a nice kick.
Make Ahead and Storage
These collard greens actually get better as they sit, so they’re a great make-ahead side.
To make ahead: Cook fully, cool, and refrigerate for up to 3 days. Avoid putting the cooked bacon back in until you’re ready to serve to keep it crispy.
To store: Keep leftovers in an airtight container for up to 5 days.
To reheat: Warm gently on the stove with a splash of broth if needed.
To freeze: Collard greens freeze well. Store up to 3 months in freezer-safe bags.
Learn From Me
After years of making this recipe, here’s what I’ve learned:
- Save some bacon for topping. It adds a perfect bit of crunch when serving.
- A little vinegar goes a long way. It’s what keeps the greens bright and flavorful.
- Don’t rush the simmer. Slow cooking is the secret to tender collards.
Frequently Asked Questions
Here are a few reader questions I’ve gotten about this recipe over the years.
You can! Skip the bacon and sauté the onions in olive oil, then use smoked paprika for that same depth of flavor. Use vegetable broth instead of chicken stock.
If you like sweeter greens, add an extra teaspoon of brown sugar. You can also stir in a splash of maple syrup near the end.
Yes, just thaw and drain them first. They’ll cook a little faster than fresh ones.
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Pin ItCollard Greens with Bacon
Ingredients
- 8 ounces bacon uncooked, diced into small pieces
- 1 large onion diced
- 2 cloves garlic minced
- 1 pound collard greens washed and cut into 2-inch pieces, stem removed (1 pound equals roughly 4-6 cups packed)
- 3 cups chicken stock
- 1/4 teaspoon red pepper flakes
- 1 tablespoon brown sugar
- 1 teaspoon apple cider vinegar
Instructions
- Cook bacon: In a Dutch oven or large heavy-bottomed pot, cook the diced 8 ounces bacon over medium-high heat until all fat is rendered. As the bacon starts to cook and the fat starts to render and bubble, you may need to reduce the heat to prevent it from burning. Once the bacon is fully cooked and crispy, transfer the cooked bacon pieces to a paper towel-lined plate. Remove almost all of the fat from the pan, but leave about a tablespoon in the pan to cook the onions.
- Cook onions: Sauté 1 large onion (diced) in the remaining tablespoon of bacon grease over medium-high heat until they are tender and slightly brown, about 5 minutes.
- Add garlic: Add 2 cloves garlic to the onions, then sauté another couple of minutes.
- Add collard greens: Add the prepared 1 pound collard greens and sauté just until they start to wilt.
- Simmer: Pour in 3 cups chicken stock and add 1/4 teaspoon red pepper flakes, 1 tablespoon brown sugar, and 1 teaspoon apple cider vinegar. Turn heat to low, cover, and simmer for 45 minutes. About five minutes before they finish cooking, stir in most of the cooked bacon, reserving some to sprinkle on top when serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I live above the Mason Dixon line, thus a northerner. But I’ve always felt in my soul I should have been born and raised in the low country.
I LOVE this recipe, clear, concise, and so easy ! I do add a smoked ham hock when simmering! Thank you Krissy for my go to, delicious greens recipe. I may live in PA ……but this transports me to the low country (at least in my mind) 😀
My teenage son who won’t eat vegetables said “this slaps” whatever that means. He had seconds. And we all loved it. Thank you.
Just made this for New Year’s Day… best greens I’ve ever had! 😋
Made these today for the first time. Wow! I did a few things different. I let them simmer with all the cooked bacon instead of saving some for topping and used a full tablespoon of apple cider vinegar. Will make again soon!
You can’t go wrong with this recipe. My variation is that I use lacinto kale instead of collard greens, add garlic to my onions and bacon, always use a ham hock for flavoring, and use 5 cups of water instead of chicken stock……and I add 3 tablespoons of apple cider vinegar….finally, I cook and simmer my greens for at least 5 hours on the stove.
Fantastic recommendations! -Krissy