Southern Braised Collard Greens with Bacon

Course Side Dish

Cuisine American, Southern

Prep Time 10

Cook Time 40

Total Time 50

Servings side dishes

Calories 314kcal

Author Caroline Lindsey

Ingredients

1 lb collard greens
6 pieces thick cut bacon
1 medium yellow onion diced
3 cloves garlic minced
Kosher salt and pepper
32 oz. chicken broth see note
2 tablespoons brown sugar
2 tablespoons apple cider vinegar
1-2 teaspoons hot sauce to taste (I use Frank's Red Hot)

Instructions

Thinly slice collard greens across the stem in ½ to 1-inch slices. Wash them thoroughly several times to remove any dirt that tends to be stuck in leafy bunches. NOTE: You can use pre-washed pre-sliced bagged collards as a shortcut.
1 lb collard greens
Cut bacon into small pieces with kitchen shears (recommended) or a knife. Cook them in a deep sauté pan or Dutch oven over medium heat until bacon is crisp. Remove bacon and about half of the rendered grease, reserving them for later.
6 pieces thick cut bacon
Add onions to the bacon grease and sauté for about 5 minutes over medium high heat until softened with a little color. Add garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
1 medium yellow onion, 3 cloves garlic
Add collard greens one handful at a time and sauté until wilted. Add a little more bacon grease if needed to sauté the greens. Add kosher salt and pepper to taste.
1 lb collard greens, Kosher salt and pepper
When the greens are wilted, add enough chicken broth to cover the greens. You may have broth leftover. You can also use a single can of broth and add water until the greens are covered if you'd prefer not to have leftover broth. Mix in brown sugar, apple cider vinegar, and hot sauce.
32 oz. chicken broth, 2 tablespoons brown sugar, 2 tablespoons apple cider vinegar, 1-2 teaspoons hot sauce
Bring mixture to a boil, then reduce to a simmer. Add reserved bacon, saving a little to crumble on top at the end, if desired. Cover the pot and simmer for 30-40 minutes, stirring occasionally, until greens are tender and flavorful. Taste midway through and add additional brown sugar, apple cider vinegar, or hot sauce to taste.
Serve alongside your favorite Southern entree, topped with bacon, if desired. Be sure to include some of the pot liquor (the cooking liquid) with the greens - it's one of the best parts!

Notes

Chicken broth: You may not use an entire 32-oz. carton of broth for this recipe. If you prefer not to have any broth leftover, you can use a 15-oz. can of broth instead and add water until the greens are covered.

Nutrition