Why You’ll Love these Southern Collard Greens with Bacon
Even if you’ve been skeptical about collard greens, the smoky, crispy bacon in this recipe might just change your mind.
Imagine this: tender greens infused with that rich, savory bacon flavor, soaking up all the goodness while still holding a bit of bite. It’s not just about taste; it’s the way the bacon fat gently caramelizes the onions, creating a cozy, mouthwatering aroma that pulls you in.
Honestly, greens can be a bit intimidating—tough leaves, bitter notes—but this method softens them into a silky, comforting dish. And no, they don’t turn into a mushy mess.
The balance of smoky, salty, and a hint of tang from vinegar makes each bite pop. You might just find yourself craving greens like never before. Who knew?
What Ingredients are in Southern Collard Greens with Bacon?
Alright, let’s talk ingredients—the heart and soul behind these Southern Collard Greens with Bacon. It’s a simple bunch of pantry and fridge staples that somehow come together to create something deeply comforting and full of flavor. Nothing fancy, just good old-fashioned goodness with a bit of a punch from the vinegar and spices.
And yes, bacon is the star that steals the show, but the rest play their parts perfectly, blending into that classic Southern vibe. Here’s what you’ll need:
- 3 bunches of collard greens
- 1 pound of bacon
- 1/2 sweet onion, chopped
- 1 (46 ounce) can of chicken broth
- 3 tablespoons vinegar (apple cider or white vinegar works great)
- 3 tablespoons sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 3/4 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons salt
Now, a few things to keep in mind: those collard greens might look intimidating at first—big, tough leaves with thick stems—but once you clean and chop them, they cook down beautifully.
The chicken broth keeps everything moist and tender, so don’t skimp there. Bacon, of course, brings that smoky, savory goodness, but don’t just toss in any bacon—thick-cut works best if you want that crispy texture that contrasts nicely with the greens.
And that vinegar? It’s the secret to cutting through the richness, giving the dish a little zing that keeps it from feeling too heavy. Oh, and don’t forget the sugar—it balances everything out and rounds off the flavors just right.
How to Make these Southern Collard Greens with Bacon
Alright, let’s talk about making these Southern Collard Greens with bacon — a dish that’s as comforting as a warm hug but with a little kick to keep things interesting.
Start by grabbing 3 bunches of collard greens. Now, don’t be intimidated by all those leaves. The trick is to clean them well, wash thoroughly, and remove those big veins in the middle. A handy tip? Roll the leaves up like a big green scroll and slice them lengthwise — it’s quicker and less messy. Toss those chopped greens into a large pot; it’ll look like you’ve overstuffed it, but trust me, they cook down fast.
Pour in about 2 cups of chicken broth (from that hefty 46-ounce can) to get things started, and set it on the stove to cook down a bit.
While the greens start their steamy bath, it’s bacon time. Crisp up 1 pound of bacon in a frying pan until it’s that perfect mix of crunchy and chewy. Remove the bacon and set it aside, but don’t toss out that glorious bacon fat—it’s liquid gold here.
Throw in half a chopped sweet onion into the bacon fat and cook it until it’s tender, maybe just starting to get translucent and sweet-smelling. Now, pour that onion and bacon fat mixture right over the collards and stir it up like you mean it.
Crumble the bacon into bite-sized bits and add it back in, because what’s collard greens without bacon, right? Season things up with 3 tablespoons of vinegar, 3 tablespoons of sugar, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, 3/4 teaspoon crushed red pepper flakes, and 1 1/2 teaspoons salt. Cover the pot and let the magic happen.
Here’s where patience pays off. Keep the pot covered and let the collards cook down, but don’t wander off too far. Check every so often to make sure there’s enough broth to keep them from drying out, adding a splash at a time if needed.
The greens will shrink, soak in all that savory goodness, and get tender over about 2 hours of simmering on medium-low heat. Stir occasionally, taste the broth now and then, and adjust seasoning if you feel like it needs a little extra love.
The end result? Greens that are rich, tangy, a little sweet, and smoky from the bacon — a traditional Southern side dish that’s totally worth the wait. For best results, consider using a high-end Dutch oven to evenly distribute heat and enhance the flavors during cooking.
Southern Collard Greens with Bacon Substitutions and Variations
When you’re craving those Southern collard greens but want to skip the bacon—or just mix things up a bit—there are plenty of delicious swaps and twists to try.
Turkey bacon works well if you want a leaner option, giving that smoky vibe without all the grease. For a vegetarian spin, smoked paprika and a splash of liquid smoke add depth without meat.
Need a bit more heat? Toss in some diced jalapeños or a pinch extra crushed red pepper flakes. And don’t overlook ham hocks or smoked sausage if you’re feeling traditional but want a change.
For a tangy twist, experiment with apple cider vinegar instead of plain vinegar—adds a lovely zing.
Seriously, collards are forgiving. They’ll take whatever flavor you throw at them and still taste amazing.
What to Serve with Southern Collard Greens with Bacon
Even though Southern collard greens with bacon are pretty hearty on their own, pairing them with the right sides can turn a good meal into something unforgettable.
Think about fluffy cornbread—its crumbly sweetness balances the savory, smoky greens perfectly. Or how about some creamy mashed potatoes? They soak up all that flavorful broth, making every bite a winner.
If you want a little crunch, crispy fried chicken or hush puppies add that extra texture punch. Feeling adventurous? Serve with black-eyed peas or a tangy coleslaw to brighten things up.
And don’t forget a splash of hot sauce if you like a kick. Seriously, these combos bring out the best in your collards without stealing the spotlight. Who knew greens could be this versatile?
Final Thoughts
Although collard greens might seem intimidating at first—big leaves, long cooking times—they’re surprisingly forgiving and worth every minute you spend tending to them.
Think of it as a slow dance with your stove; patience is key, but the payoff is tender, flavorful greens that hug the smoky bacon goodness.
Don’t fret about the broth—just keep adding a splash here and there, like watering a very demanding plant.
The onion and bacon fat? Game changers. They bring that deep, savory punch that makes collards feel like a cozy Southern hug in a bowl.
Sure, it takes time, but when those greens melt in your mouth, you’ll know it was worth every stir and simmer.
Why rush something so satisfying?
