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Slow-Simmered Southern Collard Greens with Bacon

Close-up of tender, cooked collard greens served in a white bowl, topped with pieces of crispy bacon.
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Make authentic Southern Collard Greens that taste like they simmered all day. This recipe uses bacon for a smoky, rich flavor and results in tender greens perfect for any comfort food meal.

Ingredients

Scale
  • 2 pounds fresh collard greens, tough stems removed and chopped
  • 6 slices thick-cut bacon, cut into 1-inch pieces
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 4 cups chicken broth (or water)
  • 1/2 cup apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Clean the collard greens thoroughly under cold running water. Chop the greens into bite-sized pieces.
  2. Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the bacon pieces and cook until crisp. Remove the bacon pieces with a slotted spoon and set them aside, leaving the rendered fat in the pot.
  3. Add the chopped onion to the pot and cook in the bacon fat until softened, about 5 minutes.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Add the chopped collard greens to the pot. They will fill the pot initially. Stir them down as they wilt.
  6. Pour in the chicken broth and apple cider vinegar. Stir in the brown sugar, salt, black pepper, and red pepper flakes, if using.
  7. Bring the liquid to a boil, then reduce the heat to low. Cover the pot and let the greens simmer slowly for 1.5 to 2 hours, or until the greens are very tender. Stir occasionally.
  8. Taste the broth and adjust salt and pepper as needed. Stir in the reserved crispy bacon just before serving.

Notes

  • For an even deeper flavor, substitute bacon with a smoked ham hock and simmer for 3 to 4 hours until the meat is falling apart. Remove the meat, shred it, and return it to the pot before serving.
  • Save the cooking liquid, often called ‘pot liquor,’ to serve over cornbread or rice.
  • If you need an easy weeknight greens recipe, use smoked turkey wings instead of bacon and cook in an Instant Pot for 20 minutes on high pressure, followed by a natural release.

Nutrition

Find it online: https://gourmetgaze.com/collard-greens-slow-simmered-southern-recipe/