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Tender collard greens sautéed with smoky bacon, onions, and a hint of spice. A classic Southern side dish that's full of flavor and ready in under an hour, perfect for any family dinner or holiday meal.
Prepare the collard greens. Wash the leaves thoroughly under cold running water to remove any grit. A good method is to fill a clean sink with water, submerge the leaves, and swish them around. Lift the greens out, drain the sink, and repeat if necessary. Once clean, strip the leaves from the tough center stems and discard the stems. Stack a few leaves at a time, roll them up like a cigar, and slice into 1-inch thick ribbons.
Cook the bacon and aromatics. Place a large pot or Dutch oven over medium heat. Add the chopped bacon and cook, stirring occasionally, until it's brown and crispy, about 6-8 minutes. Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate, leaving about 2 tablespoons of rendered bacon fat in the pot. Discard any excess.
Sauté the aromatics. Add the chopped onion to the pot with the bacon fat and sauté until it softens and becomes translucent, about 5 minutes. Stir in the minced garlic and red pepper flakes and cook for another minute until fragrant, being careful not to burn the garlic.
Wilt the greens. Add the chopped collard greens to the pot in large handfuls. The pot will be very full. Stir each batch with tongs until it begins to wilt before adding the next one. This process should take about 5-7 minutes. Continue until all the greens are in the pot and have cooked down significantly.
Simmer until tender. Pour the chicken broth and apple cider vinegar over the greens. Season with salt and black pepper. Stir everything together, bring the liquid to a simmer, then reduce the heat to low. Cover the pot and let the greens cook for 15-25 minutes, or until they reach your desired tenderness. Stir occasionally.
Tender collard greens sautéed with smoky bacon, onions, and a hint of spice. A classic Southern side dish that's full of flavor and ready in under an hour, perfect for any family dinner or holiday meal.
This southern recipe takes 45 minutes to prepare and yields 4 servings. At 285.78 calories per serving with 12.96g of protein, it's a beginner-friendly recipe perfect for side_dish or dinner.
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Finish and serve. Uncover the pot and stir the crispy bacon back into the greens. Taste and adjust seasoning with more salt, pepper, or a splash of vinegar if needed. Serve hot as a classic Southern side.
Omit the bacon and use 2 tablespoons of olive oil or a vegan butter to sauté the onions. Add 1/2 teaspoon of smoked paprika along with the garlic for a smoky flavor. Use vegetable broth instead of chicken broth.
Increase the red pepper flakes to 1/2 teaspoon or more. For extra heat, add one finely minced jalapeño or serrano pepper along with the onion.
Instead of bacon, start the dish by simmering a smoked ham hock or a smoked turkey wing in the broth for about 45 minutes before adding the greens. This creates a deeply flavorful broth. Remove the meat, shred it, and add it back at the end.
Add a teaspoon of brown sugar or maple syrup along with the broth and vinegar to balance the bitterness and add a subtle sweetness.
Collard greens are one of the best dietary sources of Vitamin K, which is essential for blood clotting and plays a critical role in building and maintaining strong bones.
Loaded with antioxidants like beta-carotene, vitamin C, and lutein, collard greens help protect your cells from damage caused by free radicals, reducing inflammation and lowering the risk of chronic diseases.
The high fiber content in collard greens supports digestive health, aids in regular bowel movements, and can help lower cholesterol levels and manage blood sugar.
Collard greens are a great source of Vitamin A and contain lutein and zeaxanthin, two powerful antioxidants that accumulate in the retina and help protect the eyes from damage from sunlight and blue light.
A serving of these Sautéed Collard Greens contains approximately 110-130 calories. This is an estimate and can vary based on the thickness of the bacon and the exact amount of fat rendered.
Yes, this dish can be part of a healthy diet. Collard greens themselves are incredibly nutritious, packed with vitamins and fiber. The bacon adds significant flavor but also saturated fat and sodium. To make it healthier, you can use less bacon, turkey bacon, or follow the vegetarian variation.
Absolutely. Thaw the frozen greens completely and squeeze out as much excess water as possible before adding them to the pot. You can add them all at once after sautéing the aromatics, as they are already wilted. Your cooking time might be slightly shorter.
A slight bitterness is characteristic of collard greens. However, if they are overly bitter, it could be due to undercooking. Simmering them longer helps mellow the flavor. The apple cider vinegar and the saltiness from the bacon are also crucial for balancing the bitterness.
The best way is to fill a large bowl or a clean sink with cold water. Submerge the leaves and swish them around vigorously to dislodge any sand or grit. Let them sit for a minute so the grit sinks to the bottom. Lift the greens out of the water (don't pour them into a colander, as you'll pour the grit back on). Repeat with fresh water if they seem particularly sandy.
Yes, this is a great make-ahead dish. In fact, many people believe the flavor improves overnight. Simply prepare the recipe as directed, let it cool, and store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.
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