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Southern collard greens with bacon in a bowl next to a wedge of cornbread

Southern Collard Greens

Southern-style collard greens simmered with bacon, onion, garlic and broth until silky, finished with vinegar.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 bunches collard greens about 2 pounds, stems removed and leaves chopped
  • 4 slices bacon chopped
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 3 cups chicken broth
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • ½ teaspoon red pepper flakes
  • ½ teaspoon salt plus more to taste
  • ¼ teaspoon black pepper

Method
 

  1. Wash the collard greens well in a sink of cold water. Cut out the thick stems and chop the leaves into 1-inch strips.
  2. In a large pot or Dutch oven, cook the bacon over medium heat until crisp, about 6 minutes.
  3. Add the onion and cook until soft, about 5 minutes. Stir in the garlic and red pepper flakes and cook for 30 seconds.
  4. Add the broth and bring it to a boil. Add the greens a few handfuls at a time, stirring as they wilt.
  5. Cover, lower the heat and simmer for 45 minutes to 1 hour, stirring now and then, until the greens are silky and tender.
  6. Stir in the vinegar, sugar, salt and pepper. Taste and adjust, then serve with some of the cooking liquid.

Notes

  • For a ham hock or smoked turkey wing, simmer it in the broth for 30 minutes before adding the greens, then pull the meat off the bone and stir it back in.
  • A 2-pound bag of pre-cut collards works in place of the bunches.