Collard Green: Southern Smoky Bacon Braised Greens

This classic collard green side dish delivers deep Southern heritage and smoky comfort to Sunday supper tables. Tender chopped greens simmer slow in savory bacon drippings, garlic, and tangy apple cider vinegar.

Stripping tough woody center stems ensures silky, tender greens that braise evenly without bitterness. Simmering with cider vinegar tenderizes fibrous leaves while building the prized, nutrient-rich broth known as potlikker.

Serve these tender smoky greens alongside our crispy hoppin john for a traditional Southern good-luck feast.

Southern Smoky Bacon Collard Greens

Tender braised collard greens slow-simmered with crisp bacon, sweet onions, and tangy cider vinegar.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 6 servings

Calories 160 kcal

Ingredients

  

• 2 lbs fresh collard greens, washed and chopped
• 4 slices thick-cut smoked bacon, diced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 2 tbsp apple cider vinegar
• 1 tsp granulated sugar
• ½ tsp red pepper flakes
• ½ tsp kosher salt and black pepper

Instructions

 

• Fry diced bacon in a large Dutch oven until crispy, about six minutes.
• Add diced onion to bacon fat and cook for five minutes until softened.
• Stir in minced garlic and red pepper flakes, cooking for one minute until fragrant.
• Add chopped collard greens in large handfuls, allowing each batch to wilt down.
• Pour chicken broth, apple cider vinegar, sugar, salt, and black pepper into the pot.
• Bring liquid to a boil, then reduce heat to low and cover tightly.
• Simmer gently for forty minutes until greens turn silky and tender.
• Ladle warm collard greens into bowls along with their savory seasoned potlikker broth.

Notes

Wash collard leaves twice in cold water to remove any garden sand or grit completely.