Southern Collard Greens with Bacon

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Here in the South New Year’s Eve is often welcomed in with a bit of cornbread, black eyed peas, and of course… collard greens.

The cornbread is symbolic of gold, the peas of coins, and the green of paper money.

For my entire childhood I would often eat a nibble of the greens, a slightly bigger bite of the peas, and then stuff myself with the cornbread.

But as I’ve gotten older, the greens have now become my favorite part of this traditional meal… especially when they’re cooked the REALLY Southern way – with bacon.

(And if you’re not a huge collard greens fan, check out this Fried Cabbage with Bacon recipe instead!)

Ingredients

For the exact measurements and detailed instructions, you can jump to the recipe.

• Fresh Collard Greens. Two large bunches are needed. They are often dirty so you will want to rinse and dry them really good. (See below or learn How to Clean Collard Greens!)
• Bacon. Choose either 4-5 strips of regular pork bacon, or turkey bacon if you’d like to make it a bit healthier.
• Onion. Sweet onion was tested in this recipe. You can substitute for white or yellow onion, just note they will be more potent.
• Garlic. Fresh minced garlic cloves are best. Garlic powder will work but won’t have nearly the same effect.
• Broth. Regular sodium chicken broth is preferred but vegetable broth is a good option. Beef broth is not recommended as it has a pretty strong flavor. Reduced sodium can be used as well, but you will need to adjust the salt level to taste.
• Vinegar. A little bit goes in at the end to balance out the savory-ness of the bacon. Select either apple cider vinegar, distilled white vinegar, or even lemon juice.

How to Cook Southern Collard Greens

Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.

• How to clean collard greens. Greens often come with a ton of dirt hidden in the leaves. To remove it, fill a clean sink or large bowl with water and completely submerge the leaves. Shake them in the water until all dirt is removed. Dry the leaves thoroughly by patting them with a towel until all of the moisture is gone. Here’s some more tips on how to clean collard greens.

• Cutting collard greens. First cut and remove the rib from the base of each collard green by making a V-shaped incision. Then either cut each one with a sharp knife or tear by hand into 1-inch by 2-inch long pieces. They’ll break down quite a bit while cooking, so no need to worry about cutting them super small.

• Cook the bacon. Place a large skillet or pot over medium-heat and add in the oil and bacon pieces. Cook the bacon for about 7-8 minutes, or until it is cooked through and crispy. Use tongs or a slotted spoon to remove the bacon pieces from the skillet and keep the remaining grease in the skillet. Place bacon on a paper towel-lined plate so the excess oil can drain. You should have bacon grease left in the skillet that you will use to cook the greens. If there is not a lot, add in more oil until you have at least 2 tablespoons.

• Cook the greens. Add the diced onion to the pan with the oil and cook for 2-3 minutes. Stir in the minced garlic and cook for about a minute, or until the garlic is fragrant. Mix the cut greens into the onions and garlic. Finally pour in the chicken broth and add the salt, black pepper, and red pepper flakes. Stir everything together until it is well combined. Use a lid to cover the skillet and adjust the heat to medium-low. Cook for 35-40 minutes, stirring the greens every 10 minutes.

• Stir in the bacon and serve. After the greens are tender, remove from the heat and stir in the cooked bacon and vinegar. Serve immediately and enjoy!

Meal Prep and Storage

• Prep-Ahead: Cook the bacon and wash, dry, and cut the greens. Store each in individual containers in the refrigerator for up to 2 days. You can also completely make the dish up to 24 hours in advance.
• Storage: Keep cooked greens in an airtight container and refrigerate for up to 3-4 days.
• Freezing: Seal in an airtight container and freeze for up to 3 months. Defrosted collard greens make a great addition to soups and stews.
• Reheating: Return to a skillet over low heat or pop in the microwave until warm.

FAQs

What to Serve with Collard Greens

While they can be enjoyed year-round, people love collard greens at New Years. Try them with these Mini Cornbread Muffins, Gluten-Free Cornbread, and Instant Pot Black Eyed Peas.

Collard Greens can be enjoyed any time of year, though. Pair them with Texas Caviar and Jalapeño Cornbread for a flavorful twist.

And they are delicious with Balsamic Glazed Chicken and Spatchcock Chicken.