Experience the heart and soul of Southern cooking with these incredible Bacon Collard Greens that transform hearty, nutritious greens into a deeply flavorful side dish featuring smoky bacon, aromatic seasonings, and slow simmering that creates the perfect balance of tender texture and rich, savory taste. This isn’t just cooked vegetables – it’s a cherished culinary tradition that combines fresh collard greens with crispy bacon, onions, and a touch of vinegar to create layers of flavor that represent generations of Southern cooking wisdom and comfort food at its finest. Each forkful delivers soul-satisfying goodness: the greens become meltingly tender while retaining their distinctive earthy flavor, enhanced by the smoky richness of bacon fat and the aromatic depth of slowly caramelized onions and garlic. Whether you’re honoring family traditions, discovering the joys of authentic Southern cuisine, or looking for the perfect accompaniment to cornbread and fried chicken, these bacon collard greens prove that simple ingredients, when treated with respect and patience, create the most memorable and nourishing dishes.
Serving: 6-8 people as a side dish
Cooking Time: 1 hour 45 minutes
Ingredients
For the Bacon Collard Greens:
3 pounds fresh collard greens, stems removed and leaves chopped
6 slices thick-cut bacon, diced
1 large yellow onion, diced
4 cloves garlic, minced
4 cups chicken broth (or smoked turkey broth for extra flavor)
2 cups water
2 tablespoons apple cider vinegar
1 tablespoon brown sugar
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional, for heat)
1 smoked ham hock (optional, for extra flavor)
For Seasoning:
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Hot sauce for serving
Additional apple cider vinegar for serving
Instructions
Begin by properly preparing your fresh collard greens, which is essential for achieving the best texture and flavor. Remove the thick stems by folding each leaf in half and cutting along the stem, then discard the stems.
Stack several leaves at a time and roll them tightly, then slice across the roll to create ribbons about 1-2 inches wide. This technique, called chiffonade, ensures even cooking and proper texture.
Wash the chopped collard greens thoroughly in several changes of cold water until no grit remains, as collards can be quite sandy and need careful cleaning.
Drain the cleaned greens well in a colander, shaking off excess water but leaving them slightly damp, which will help with the initial cooking process.
Building the Flavor Foundation
In a large, heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat for 6-8 minutes until crispy and golden brown, stirring occasionally.
The rendered bacon fat is liquid gold for flavoring the greens, so don’t drain it – this is where much of the flavor will come from.
Remove the crispy bacon with a slotted spoon and set aside, leaving the flavorful fat in the pot for cooking the aromatics.
Add the diced onion to the bacon fat and cook for 5-6 minutes until softened and lightly caramelized, stirring occasionally to prevent burning.
Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it burn in the hot fat.
Adding the Greens
Add the damp collard greens to the pot in batches, stirring and allowing each batch to wilt before adding more, as they take up a lot of space initially.
The greens will reduce dramatically as they cook, so don’t worry if the pot seems overfull at first – they’ll shrink down significantly.
Once all greens are wilted and reduced, add the chicken broth, water, apple cider vinegar, brown sugar, salt, pepper, red pepper flakes if using, and smoked paprika.
If using a ham hock for extra flavor, nestle it into the greens now, where it will add incredible smokiness and depth during the long cooking process.
The Long, Slow Simmer
Bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer and cover the pot partially, leaving a small gap for steam to escape.
Simmer the greens for 1 hour to 1 hour 30 minutes, stirring occasionally and adding more broth or water if needed to prevent sticking or burning.
The greens are ready when they’re very tender and can be easily cut with a fork, with a rich, flavorful cooking liquid that’s slightly reduced.
Taste and adjust seasoning with additional salt, pepper, vinegar, or hot sauce as needed to achieve the perfect balance for your preferences.
Final Touches and Serving
During the last 15 minutes of cooking, return the reserved crispy bacon to the pot, stirring it in to distribute throughout the greens.
If using a ham hock, remove it carefully and shred any meat that falls off, returning the shredded meat to the greens while discarding the bone.
The finished greens should have a rich, dark cooking liquid that’s been reduced and concentrated with incredible flavor.
Taste one final time and adjust seasoning, adding more vinegar for brightness, salt for depth, or hot sauce for heat as desired.
Serving Traditions
Serve the collard greens hot in bowls, making sure each serving gets plenty of the flavorful cooking liquid, which is called “pot liquor” and is considered a delicacy.
Provide additional hot sauce and apple cider vinegar on the side for those who want to customize their heat and acidity levels.
Traditional accompaniments include cornbread for soaking up the pot liquor, and these greens pair perfectly with fried chicken, barbecue, or black-eyed peas.
Tips for Perfect Bacon Collard Greens
Choose fresh, young greens when possible, as they’ll be more tender and have better flavor than older, tougher leaves that may require longer cooking.
Don’t rush the cooking process as collard greens need time to break down and become tender – quick cooking results in tough, chewy greens.
Save the bacon fat as it’s essential for authentic flavor and provides the rich base that makes these greens so delicious and satisfying.
Taste and adjust frequently during cooking, as the flavors concentrate and develop, requiring seasoning adjustments along the way.
Use quality broth for the best flavor base, and consider smoked turkey or ham broth for even more depth and authenticity.
Don’t skip the acid from vinegar, as it brightens all the flavors and helps cut through the richness of the bacon fat.
Make them ahead as these greens actually improve in flavor when made a day ahead and reheated gently before serving.
Save the pot liquor as it’s incredibly nutritious and flavorful – many Southerners drink it straight or use it to flavor other dishes.
Traditional Variations
Some cooks prefer to add smoked turkey wings or neck bones instead of bacon for different flavor profiles, while others include diced tomatoes for acidity and color.
Storage and Reheating
These greens keep excellently in the refrigerator for up to 5 days and actually improve in flavor. Reheat gently on the stovetop, adding liquid if needed.
Nutritional Information
Per serving (based on 7 servings):
- Calories: 185
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 8g
- Sodium: 685mg
- Vitamin A: 4,850 IU
- Vitamin C: 35mg
- Vitamin K: 285mcg
- Calcium: 185mg
- Iron: 2.8mg
These nutritious greens provide exceptional amounts of vitamins A, C, and K, supporting immune function, bone health, and blood clotting. Collard greens are also rich in folate, calcium, and antioxidants like beta-carotene and lutein. The bacon adds protein and flavor while the long cooking process makes the nutrients more bioavailable. Though the bacon increases sodium and fat content, the substantial vegetable content makes this a nutritious side dish that provides important vitamins and minerals often lacking in typical comfort foods, proving that soul food can be both delicious and nourishing.
