Why You’ll Love these Soul-Warming Collard Greens
When I first discovered this collard greens recipe, I knew it would become a staple in my kitchen. These aren’t just any greens—they’re soul-warming comfort in a bowl.
The bacon adds that irresistible smokiness while the chicken broth creates a savory liquid gold (we southerners call it “pot likker”) that you’ll want to sop up with cornbread.
What makes these collards special? The perfect balance of vinegar, sugar, and heat from red pepper flakes.
They’re tender without being mushy, flavorful without overwhelming. Trust me, even folks who claim they don’t like greens ask for seconds of these.
What Ingredients are in Soul-Warming Collard Greens?
To make these mouthwatering Southern collard greens, you’ll need a handful of simple ingredients that work together to create that perfect balance of smoky, savory, tangy, and slightly sweet flavors.
The magic happens when these ingredients slowly simmer together, allowing the collards to absorb all that goodness. The bacon and its renderings form the flavor foundation, while the broth slowly transforms into that coveted “pot likker” that Southern cooks treasure.
- 3 bunches collard greens
- 1 pound bacon
- 1/2 sweet onion, chopped
- 1 (46 ounce) can chicken broth
- 3 tablespoons vinegar
- 3 tablespoons sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 3/4 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons salt
When shopping for your collards, look for bunches with firm, deep green leaves without any yellowing. Fresh is definitely best here.
And while some recipes call for smoked ham hocks or turkey wings, the bacon in this recipe provides plenty of that essential smoky flavor.
Feel free to adjust the red pepper flakes to your heat preference—some like it spicy, others prefer just a hint of warmth.
Either way, these ingredients come together to create the ultimate comfort food that’s been warming Southern souls for generations.
How to Make these Soul-Warming Collard Greens
The first step to these heavenly collard greens is proper preparation. Start by thoroughly cleaning your 3 bunches of collard greens—this might take a bit of time, but it’s absolutely worth it. Wash each leaf well and remove that tough center vein that runs down the middle. Then coarsely chop them (I find it easiest to roll several leaves together and slice across the roll).
Don’t worry if your pot looks alarmingly full when you add them—collards cook down dramatically within minutes.
While your collards begin to simmer with about 2 cups of the chicken broth, get that 1 pound of bacon sizzling in a large frying pan. Cook until crispy, then set the bacon aside and treasure that flavorful fat! Toss your chopped 1/2 sweet onion into the bacon drippings and cook until tender. This step creates the flavor foundation that makes these greens irresistible.
Pour the entire mixture—onions and all that bacon-y goodness—over your collards and give everything a good stir. Crumble the crispy bacon into bite-sized pieces and add to the pot, then season with 3 tablespoons vinegar, 3 tablespoons sugar, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, 3/4 teaspoon red pepper flakes, and 1 1/2 teaspoons salt.
Now comes the magic of slow cooking. Cover your pot and let those collards begin to wilt down, checking periodically to add more of that 46-ounce can of chicken broth as needed. You want enough liquid for them to cook properly, but not so much they’re swimming—just add a little at a time.
Once they reach a boil, reduce to a medium-low simmer and let them cook for about 2 hours, stirring occasionally and adding broth as necessary. The extended cooking time is non-negotiable—it’s what transforms tough greens into melt-in-your-mouth tenderness.
Taste the broth throughout cooking and adjust those seasonings to your liking. When done, your collards should be perfectly tender, swimming in that complex, flavor-packed potlikker that Southern cooks rightfully consider liquid gold.
Soul-Warming Collard Greens Substitutions and Variations
While this classic recipe creates the perfect pot of collard greens, you’ll be happy to know there’s plenty of room for customization based on what you have on hand.
Don’t have bacon? Ham hocks, smoked turkey wings, or even a few tablespoons of olive oil can step in.
Vegetarians might swap the meat and chicken broth for vegetable stock and a splash of liquid smoke. I sometimes mix in other hearty greens like kale or mustard greens when my collards look a bit sparse.
For heat lovers, add more red pepper flakes or a diced jalapeño.
Want it tangier? Increase the vinegar—apple cider works wonderfully here.
What to Serve with Soul-Warming Collard Greens
These soul-warming collard greens practically beg for classic Southern companions on your dinner table. I always serve mine alongside crispy fried chicken or smoky barbecue ribs—the way the savory pot liquor mingles with these proteins is simply divine.
Cornbread is non-negotiable in my house; nothing soaks up that flavorful broth better. Mac and cheese, black-eyed peas, or candied yams round out the meal beautifully.
For a complete Sunday supper, add buttermilk biscuits and sweet tea. Trust me, your family will think you’ve channeled a Southern grandmother, even if you’re from Minnesota like me.
Final Thoughts
Now that you’ve seen how these greens complement a full Southern spread, I’ve got to emphasize why collard greens have remained a staple on my table for decades.
That slow-simmered flavor, the perfect balance of smoky bacon, subtle heat, and that touch of sweetness? Pure comfort in every bite.
What started as my grandmother’s recipe has become my signature dish at every family gathering. The magic happens in those two hours of gentle cooking, transforming tough leaves into tender, flavorful perfection.
Trust me, once you’ve mastered these collards, you’ll never look at greens the same way again.
Soul-Warming Collard Greens With Bacon
Ingredients
Equipment
Method
- Thoroughly wash the collard greens, removing any dirt or grit. Strip the tough center vein from each leaf, then coarsely chop the greens.
- Add the chopped collard greens to a large pot with about 2 cups of the chicken broth. Begin to simmer over medium heat.
- While the greens begin to cook down, fry the bacon in a large pan until crispy. Remove the bacon but reserve the drippings.
- Add the chopped sweet onion to the bacon drippings and sauté until tender and translucent.
- Pour the onions and bacon drippings over the collard greens and stir to combine.
- Crumble the crispy bacon into bite-sized pieces and add to the pot of greens.
- Season with vinegar, sugar, garlic powder, black pepper, red pepper flakes, and salt. Stir well to incorporate all flavors.
- Cover the pot and bring to a boil, then reduce heat to medium-low. Simmer for approximately 2 hours, stirring occasionally.
- Add more chicken broth as needed throughout the cooking process – the greens should have enough liquid to cook properly but shouldn’t be swimming.
- Taste and adjust seasonings as needed. The collards are done when they’re perfectly tender and the broth has developed a rich, complex flavor.
