Collard Greens With Bacon

This southern-style collard greens recipe transforms humble greens into a savory, slightly tangy side dish that perfectly complements any comfort food meal. The magical combination of bacon, vinegar, and slow-cooked greens creates a dish that's both deeply flavorful and satisfying.

I discovered this recipe years ago during a visit to New Orleans and have been making it ever since. What began as a holiday side dish has become a weekly staple in our home, especially during the cooler months when hearty greens are at their peak.

Ingredients

• Thick-sliced bacon: Adds the essential smoky foundation; look for quality bacon with good fat-to-meat ratio for best flavor
• Yellow onion: Creates aromatic sweetness; choose firm onions without soft spots
• Garlic: Provides depth and complexity; fresh cloves yield the most vibrant flavor
• Kosher salt: Enhances all other flavors; the coarser texture dissolves gradually for better seasoning
• Black pepper: Adds gentle heat; freshly ground offers significantly more flavor than pre-ground
• Sugar: Balances the natural bitterness of collards; regular granulated works perfectly
• Hot sauce: Provides subtle heat and dimension; use your favorite variety
• Apple cider vinegar: Cuts through richness with brightness; opt for unfiltered for more complex flavor
• Collard greens: The star ingredient; look for fresh, crisp leaves without yellowing
• Chicken stock: Creates a flavorful cooking liquid; homemade offers best results but store-bought works well

Step-by-Step Instructions

Render the Bacon:

Heat your skillet over medium heat and add the bacon pieces. Cook slowly until they just begin to brown around the edges while remaining somewhat soft in the center. This partial cooking allows the bacon to release its fat without becoming crispy so it will maintain a pleasant texture in the final dish.

Develop the Flavor Base:

Add the chopped onion to the rendered bacon fat and cook until softened and just beginning to show golden edges. This sweetens the onion and creates the foundation of flavor. The bacon and onion should meld together creating a savory base that will infuse the greens.

Amplify the Aromatics:

Add the minced garlic, kosher salt, black pepper, sugar, and hot sauce. Cook gently for about one minute until the garlic becomes fragrant but does not brown. This brief cooking period releases the essential oils in the garlic without developing bitterness.

Create the Braising Liquid:

Pour in the apple cider vinegar and simmer until reduced by half, using your spoon to scrape up the delicious browned bits from the bottom of the pan. This deglazing process incorporates all the concentrated flavors back into your dish while the vinegar adds brightness that will cut through the richness.

Braise the Greens:

Add the prepared collard greens and chicken stock to the pan. Return to a gentle simmer then reduce heat to medium-low. Cook until the greens have wilted completely and lost their bright color, stirring occasionally to ensure even cooking. The greens will dramatically reduce in volume as they cook.

Finish and Adjust:

Taste and add more vinegar or hot sauce if needed to achieve the perfect balance of flavors. The finished greens should be tender but not mushy with a complex flavor profile that balances smoky, tangy, slightly sweet and savory notes.

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My grandmother always said the true test of properly cooked greens is the pot likker. She taught me to save this liquid gold to sop up with cornbread or to use as a base for soups. Even now, decades later, the aroma of these greens cooking takes me right back to her kitchen where I first learned to appreciate this southern staple.

Storing Your Collard Greens

These collard greens will keep beautifully in an airtight container in the refrigerator for up to four days. The flavors actually improve with time as they continue to meld. To reheat, simply warm gently on the stovetop or microwave until heated through. The greens also freeze exceptionally well for up to three months. Portion them into freezer containers with some of their liquid before freezing, then thaw overnight in the refrigerator before reheating.

Making Substitutions

While traditional southern collard greens are the star of this recipe, you can easily substitute other hearty greens. Kale works wonderfully and requires slightly less cooking time. Swiss chard offers a milder flavor with similar texture. If using mustard greens, reduce the vinegar slightly as they bring their own natural tanginess. For a vegetarian version, omit the bacon and use smoked salt or a dash of liquid smoke along with olive oil to build flavor, then substitute vegetable broth for the chicken stock.

Serving Suggestions

These collard greens shine alongside classic southern fare like fried chicken, cornbread, and black-eyed peas. They also make an excellent side for holiday meals, particularly with ham or turkey. For a complete meal with minimal effort, serve atop creamy grits or rice with a fried egg for a satisfying lunch. Don't forget to offer hot sauce and extra vinegar at the table for those who enjoy an additional punch of flavor.

Southern Tradition in a Pot

Collard greens with bacon represents more than just a delicious side dish—it's a testament to southern ingenuity and the African American culinary influence that transformed humble ingredients into something magnificent. Historically, greens were among the few vegetables enslaved people were allowed to grow for themselves. The slow cooking method with pork developed as a way to tenderize tough greens while creating maximum flavor with minimal ingredients. This recipe honors that tradition while offering the modern convenience of a quicker cooking time.

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Frequently Asked Questions

→ Can I use a substitute for collard greens?

Yes, you can substitute kale or chard for collard greens. Both options cook similarly and provide great flavor.

→ What type of bacon works best for this dish?

Thick-sliced bacon is ideal because it provides more flavor and holds up better during cooking.

→ How do I avoid overcooking the bacon?

Cook the bacon just until the edges are slightly browned, but the center is still soft and pink. This ensures it won't dry out.

→ Can I make this dish vegetarian?

Yes, you can omit the bacon and use a vegetable-based stock for cooking. For added flavor, include smoked paprika or liquid smoke.

→ How can I adjust the spiciness?

To make it milder, reduce or omit the hot sauce. For extra heat, increase the amount of hot sauce or add a pinch of cayenne pepper.

→ What’s the best way to serve this dish?

Serve warm as a side dish alongside grilled meats, cornbread, or other Southern-inspired dishes. Include the pan juices for added flavor.