Southern Collard Greens
Collard Greens with Bacon, lots of bacon, are a tasty summertime Southern side that pairs well with barbecued meats, baked beans, potato salad, and coleslaw.
Servings: 8 servings
Equipment
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 (about 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
Calories: 287kcal | Carbohydrates: 8g | Protein: 10g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 509mg | Potassium: 265mg | Fiber: 1g | Sugar: 4g | Vitamin A: 943IU | Vitamin C: 8mg | Calcium: 52mg | Iron: 1mg
