5 from 27 votes

Collard Greens with Bacon

These Southern collard greens with bacon cook low and slow until tender, smoky, and flavorful. Vinegar and a touch of brown sugar balance the rich, savory pot liquor.

Prep Time5

Cook Time1 25

Total Time1 30

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 217kcal

Author: Davinah

Ingredients

1 lb Collard Greens chopped, about 12 cups, end stems removed. I buy these packaged to save time
1/4 cup Butter salted, but use unsalted to salt to taste
1 cup Yellow Onion diced
1 lb Bacon thick cut, about 6-8 slices
2 tbsp Garlic minced
1.5 cup Chicken Broth low sodium
1 tbsp Apple Cider Vinegar or more to taste
1/2 tsp Red Pepper Flakes
1/2 tsp Natural Ancient Sea Salt
1 tsp 24 Herbs Sprinkle Seasoning (Salt-free)
1 tbsp Brown Sugar
2 tsp Chicken Better than Bouillon

Instructions

Melt butter in a pot or dutch oven over medium heat.
Add onions and bacon. Cook until the onions are translucent & the bacon is browned.
Add garlic and cook until the garlic is fragrant (about 1 minute).
Add the broth, vinegar, and collard greens. Stir. Cook on medium until the leaves begin to wilt (about 10 minutes).
Turn the heat to low. Cover the greens in the pot and allow them to cook for 75 minutes.
Add remaining ingredients, stir and serve.

Notes

Prepare the greens: Prewashed bagged collard greens save time, but check for and remove any thick stem pieces.
Season at the end: Bacon, broth, and broth paste all contain salt, so taste the greens before adding more.
Keep the pot liquor: Add a splash of broth if the cooking liquid starts to dry out before the greens are tender.
Balance the flavor: The brown sugar should soften the earthy flavor of the greens without making them taste sweet.
Storage: Refrigerate the greens with their cooking liquid for up to 5 days or freeze for up to 3 months.

Nutrition