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bacon infused collard greens dish

Soul-Warming Collard Greens With Bacon

These tender collard greens are simmered with smoky bacon, sweet onions, and a perfect balance of tangy vinegar, sugar, and spice. The slow cooking process creates a savory, flavorful broth (known as 'pot likker') that transforms these humble greens into a comforting Southern classic.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 people
Course: Side Dish
Cuisine: Southern
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound bacon
  • 3 tablespoons sugar
  • 1/2 sweet onion chopped
  • 3/4 teaspoon crushed red pepper flakes adjust to taste
  • 3 bunches collard greens washed, de-veined and chopped
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons salt
  • 1 (46 ounce) chicken broth
  • 3 tablespoons vinegar
  • 1/2 teaspoon black pepper

Equipment

  • Large pot
  • Frying pan
  • Cutting board

Method
 

  1. Thoroughly wash the collard greens, removing any dirt or grit. Strip the tough center vein from each leaf, then coarsely chop the greens.
  2. Add the chopped collard greens to a large pot with about 2 cups of the chicken broth. Begin to simmer over medium heat.
  3. While the greens begin to cook down, fry the bacon in a large pan until crispy. Remove the bacon but reserve the drippings.
  4. Add the chopped sweet onion to the bacon drippings and sauté until tender and translucent.
  5. Pour the onions and bacon drippings over the collard greens and stir to combine.
  6. Crumble the crispy bacon into bite-sized pieces and add to the pot of greens.
  7. Season with vinegar, sugar, garlic powder, black pepper, red pepper flakes, and salt. Stir well to incorporate all flavors.
  8. Cover the pot and bring to a boil, then reduce heat to medium-low. Simmer for approximately 2 hours, stirring occasionally.
  9. Add more chicken broth as needed throughout the cooking process - the greens should have enough liquid to cook properly but shouldn't be swimming.
  10. Taste and adjust seasonings as needed. The collards are done when they're perfectly tender and the broth has developed a rich, complex flavor.

Notes

For the best flavor, allow these collard greens to simmer the full 2 hours - this is what transforms them from tough to melt-in-your-mouth tender. The flavorful broth (known as 'pot likker' in the South) is considered liquid gold, so serve with cornbread for sopping it up.
These greens taste even better the next day after the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.