Side · Pork
Southern Collard Greens
Collards simmered low and slow with bacon, onion and a splash of vinegar until silky.
⏱ 1 hr 20 min (20 min prep, 1 hr cooking)
🍽 Serves 6 · about 3/4 cup
make aheadfreezer friendlybudget
gluten freedairy free
None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.
Ingredients
Greens
- 4 strip Bacon, chopped
- 1 Yellow onion, diced
- 3 clove Garlic, minced
- ¼ tsp Crushed red pepper flakes (optional)
- 2 bunch Collard greens, stems removed, leaves cut in 1-inch ribbons
- 3 cup Chicken broth
- 2 tbsp Apple cider vinegar
- 1 tsp Brown sugar
- ½ tsp Table salt
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large heavy pot or Dutch oven, large bowl or clean sink for washing greens.
- Wash the collards well in a sink of cold water, lifting them out so the grit stays behind. Repeat if you see sand.
- Cook the bacon in a large pot over medium heat until crisp, about 8 minutes. Add the onion and cook 5 minutes, then the garlic and pepper flakes for 30 seconds.
- Add the collards a few handfuls at a time, stirring until they wilt enough to fit. Add the broth, vinegar and brown sugar.
- Bring to a boil, then lower the heat, cover and simmer 45 minutes to 1 hour, stirring now and then, until very tender.
- Taste and add the salt (the bacon and broth are salty, so taste first). Serve with some of the cooking liquid.
Make aheadCollards taste even better the next day. Refrigerate up to 4 days and reheat to 165°F.
❄️ FreezerFreeze greens with some of their liquid for 2 to 3 months for best quality.
↺ LeftoversStir into rice and beans, or serve with cornbread and the cooking liquid.
🧒 With kidsKids can tear the leaves off the stems and swish them in the washing water.
Gluten-free swapCheck the bacon and broth labels.
Meatless swapSkip the bacon, cook the onion in 2 tablespoons olive oil with 1 teaspoon smoked paprika, and use vegetable broth.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.