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braised collard greens with bacon in a white bowl

Braised Collard Greens with Bacon

Braised collard greens with bacon a classic flavorful Southern dish. Combines tender greens, crispy bacon, and savory broth for a tasty meal.
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Course: Side Dish
Cuisine: Soul Food, southern
Servings: 6 people
Calories: 259kcal
Author: Marwin Brown

Ingredients

  • 4 slices bacon diced
  • 1 yellow onion diced medium
  • 3 garlic cloves chopped
  • ½ cup brown sugar or piloncillo Mexican brown sugar cone
  • ½ cup apple cider vinegar
  • ¼ cup Adobo Sauce from canned chipotles optional
  • 2 pounds collard greens washed and chopped
  • 1 ½ cups chicken stock add more if needed when cooking
  • ¼ cup Worcestershire sauce
  • ½ tablespoon kosher salt
  • ½ tablespoon black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon Allspice

Instructions

  • Heat dutch oven pan or stockpot on medium heat. Add diced bacon and cook to slightly crispy while rendering the fat.
  • Remove the bacon and allow to drain in a paper towel-lined bowl.
  • Add diced onions to the pot and saute 3-4 minutes. Add the garlic plus a quarter of the spice mix. Cook for another minute.
  • Add brown sugar, chili paste, and vinegar. Mix well and allow to simmer for 5 minutes.
  • Add the greens and cook just to wilt. Using tongs you'll want to mix the greens well in the rendered bacon fat, basically tossing until all the leaves are coated in the flavored bacon fat.
  • Add the chicken stock, Worcestershire sauce, and the remaining seasoning mix. Mix well and simmer 15 minutes. Add the reserved bacon back, mix in, and cook until the greens are tender. Taste and adjust seasoning as needed. Serve immediately with your favorite hot sauce.

Video

Notes

  1. Bacon: Choose a smoky thick cut bacon. This maximizes flavor given the smokiness as well as the plentiful rendering of fat. For a healthier version, you can use turkey bacon or omit the bacon altogether and use olive oil to sauté the onions and garlic.
  2. Collard Greens: Collard greens are tough and bitter and can take a while to cook. The key to braising them is to cut them into smaller, thinner shreds which speeds up cook time. It also makes it easier to coat the greens in all that bacon flavor!
  3. Liquid: The liquid used in braising can vary depending on your preference. For a vegetarian option, you can use vegetable broth instead of chicken broth.
  4. Vinegar: Apple cider vinegar is a classic choice, but you can use any type of vinegar you prefer. 
  5. Seasonings: Other seasonings that can be added include smoked paprika, red pepper flakes, cumin, or thyme.
  6. Cutting/Chopping: For the bacon it’s easier to cut cold bacon so actually partially freeze them before using. To cut the greens roll the leaves like a cigar and then cut across into thin strips.
  7. Alternative Greens: Mustard greens and turnip greens can be used with or instead of collard greens.

Nutrition

Calories: 259kcal | Carbohydrates: 36g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 11mg | Sodium: 3005mg | Potassium: 616mg | Fiber: 7g | Sugar: 22g | Vitamin A: 7799IU | Vitamin C: 58mg | Calcium: 408mg | Iron: 2mg
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