Collard Greens
Collard Greens transform from tough leaves to silky, savory ribbons with just the right balance of smoky bacon, tangy vinegar, and a hint of sweetness.
The magic happens when bacon fat meets garlic and onion, creating a rich base that these hearty greens soak up like a sponge.
This recipe converted my husband who claimed Collard Greens tasted like “angry lettuce.” Now he asks if I doubled the recipe whenever I make them.
Collard Greens Recipe Highlights
- Leftovers taste even better tomorrow
- Bacon makes everything better
- Holiday Side Dish that requires zero oven time
- Classic Southern Recipe with a twist
- Converts confirmed collard haters
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
COLLARD GREENS – Two pounds of fresh collards cook down significantly, so don’t panic when your pot looks too full at first. These sturdy leaves hold up to long cooking without disintegrating, developing a silky texture while maintaining their structure. Look for dark green leaves without yellowing or wilting. The thick stems need removing, but save time with pre-washed and chopped bags if available. Collards are actually sweeter after the first frost, so winter greens often taste best.
BACON – Eight ounces of chopped bacon provides the smoky, salty foundation that traditional Southern greens demand. The rendered fat becomes your cooking medium, eliminating the need for additional oil. Choose thick-cut bacon for meatier bites, or use regular sliced for more even distribution throughout the greens. Save money by buying bacon ends and pieces, which work perfectly when chopped.
CHICKEN BROTH – One cup of low-sodium broth creates the perfect amount of pot liquor (that flavorful cooking liquid Southern cooks treasure). The broth melds with bacon drippings and vegetable juices to form a deeply savory bath that seasons every bite. Low-sodium lets you control the salt level since bacon adds plenty. Vegetable broth works for a different flavor profile, or use water with an extra half teaspoon of salt.
APPLE CIDER VINEGAR – This tablespoon of acidity cuts through the richness and brightens the entire dish. The vinegar also helps break down the tough fibers in the greens, making them more tender. White vinegar or even lemon juice can substitute, though you’ll lose that subtle apple note. Some Southern cooks swear by pickle juice for extra tang.
BROWN SUGAR – One tablespoon balances the vinegar’s tang and the greens’ natural bitterness without making the dish sweet. This tiny amount rounds out flavors the way salt enhances sweetness in cookies. Skip it if you prefer purely savory greens, or double it for the soul food restaurant style. White sugar or honey work too, though honey adds its own distinct flavor.
How To Make Collard Greens
Please check the printable recipe card below for more detailed instructions.
- Cook bacon and onion together. Add garlic.
- Add broth, vinegar, brown sugar, salt, chili sauce and collard greens.
- Stir and cover. Reduce heat to low. Simmer covered for 45 minutes.
- Uncover and simmer 10 more minutes. Serve hot with optional parmesan.
Leftovers and Storage
STORE – Keep your Collard Greens in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight as everything melds together, making leftovers even better than day one.
FREEZE – Transfer cooled greens with their liquid to freezer bags, removing excess air. Freeze flat for easy storage up to 3 months. The texture softens slightly after freezing but remains delicious.
REHEAT – Warm gently in a covered pot over medium-low heat, stirring occasionally and adding a splash of broth if needed. Microwave in a covered dish, stirring halfway through heating.
MAKE AHEAD – Prepare these greens up to 2 days before serving. The extended rest time allows flavors to deepen and develop, making this an ideal dish for entertaining.
More Classic Holiday Side Dishes
Serving Suggestions
SOUTHERN FEAST – Serve alongside fried chicken, mac and cheese, and cornbread for the ultimate comfort food spread that feeds a crowd.
WEEKNIGHT DINNER – Pair with simple grilled pork chops or baked chicken thighs and rice for an easy but satisfying meal.
HOLIDAY TABLE – These greens shine next to honey ham or turkey at Thanksgiving, Christmas, or Easter gatherings.
BREAKFAST BOWL – Top leftover greens with a fried egg and serve over grits or rice for a hearty morning meal.
GAME DAY SPREAD – Set out with pulled pork, coleslaw, and biscuits for a crowd-pleasing buffet.
Recipe Success Tips
GREENS PREPARATION – Remove the thick center stem by folding each leaf in half and cutting along the stem, then stack leaves and cut into ribbons for even cooking.
BACON GREASE MATTERS – Expert Tip – That rendered bacon fat is liquid gold for flavor, so keep every drop in the pot to build your cooking liquid base.
WILT IN BATCHES – Add greens gradually as they cook down, which prevents overflow and ensures even coating with the cooking liquid.
TASTE AND ADJUST – Expert Tip – Check seasoning after 30 minutes of simmering and adjust sweet, salty, or spicy elements to your preference while there’s still cooking time.
LIQUID LEVEL – The final simmer without the lid concentrates flavors and reduces excess liquid, creating the perfect pot likker consistency.
Commonly Asked Questions
Can I Use Frozen Collard Greens Instead Of Fresh?
Yes, frozen collards work perfectly and save prep time. Use two 16-ounce packages, thaw and drain them first, then reduce initial cooking time by about 15 minutes since they’re already partially cooked.
What’s The Difference Between Collard Greens And Kale?
Collard greens have broader, flatter leaves with a milder flavor that becomes sweet and tender when slow-cooked. Kale has frilly edges and stays slightly bitter even when cooked, plus it breaks down faster than sturdy collards.
Easy Side Dishes Perfect For The Holidays
Crockpot Mac and Cheese – creamy, cheesy, and your slow cooker does all the work
Pineapple Casserole – sweet and savory Southern classic that surprises everyone
Rosemary Roasted Potatoes – crispy outside, fluffy inside, done in the oven
Scalloped Potatoes – layers of tender potatoes in rich, creamy sauce
Bacon Stuffing Rolls – everything’s better wrapped in bacon
Collard Greens
Ingredients
- 8 ounces bacon chopped
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 cup low-sodium chicken broth
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- ½ teaspoon salt
- ½ teaspoon Heinz-style chili sauce add more if you prefer
- 2 pounds collard greens washed and chopped
Optional
- parmesan cheese garnish with shredded
Instructions
- Add chopped bacon and diced onion to a large pot and cook over medium-high heat for 8 minutes until the bacon is cooked and the onions are caramelized.
- Do not discard the bacon grease.
- Add garlic and sauté for 30 seconds until fragrant.
- Add chicken broth, apple cider vinegar, brown sugar, salt, chili sauce, and collard greens. If needed, add greens in batches as they wilt down.
- Stir, cover, and reduce heat to low. Simmer for 45 minutes.
- Uncover and simmer for 10 minutes until the liquid has reduced and the greens are tender.
- Serve hot with optional shredded parmesan cheese.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
