Collard greens are a staple vegetable in Southern cuisine. Their earthy slightly bitter taste pairs perfectly with the smoky saltiness of bacon. Cooking collard greens with bacon is a classic combination that brings out the best in both ingredients.
In this article, we’ll walk through the entire process of preparing and cooking fresh collard greens with bacon, from start to finish We’ll cover how to select, clean, and chop the greens, render the bacon, build flavor in the pot likker, and cook the greens until tender Follow these simple steps and you’ll have a pot of the most delicious Southern-style collard greens on your dinner table.
Ingredients
- 2 bunches fresh collard greens (about 2 pounds total)
- 8 ounces bacon (use slab bacon cut into 1-inch pieces)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 4 cups chicken or vegetable broth
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Step 1 – Select and Rinse the Collard Greens
The key to great cooked greens is starting with fresh, vibrant leaves. Look for collard greens with dark green leaves and firm stems. Avoid greens that are wilted, yellowing, or have brown spots.
Give the collard greens a good rinse under cold running water. Submerge them and swish them around to loosen any grit or debris. Lay the rinsed greens on a cutting board and pat dry with paper towels or a clean kitchen towel.
Step 2 – Remove Stems and Chop Greens
Removing the stiff stems from collard greens helps them cook more evenly. Fold each leaf in half lengthwise and run your knife along the inside of the thick stem to remove it. Stack several leaves and roll them into a cigar shape for easier chopping.
Chop the greens into 1-2 inch pieces. The smaller you cut them, the faster they will cook. But leave them in larger pieces if you prefer more texture.
Step 3 – Cook the Bacon
The savory bacon fat will provide tons of flavor for the greens. Cook the bacon over medium heat in a large pot or Dutch oven until crispy and browned, about 8 minutes.
Transfer the cooked bacon to a plate lined with paper towels to drain. Leave 2-3 tablespoons of the rendered bacon fat in the pot.
Step 4 – Cook the Aromatics
With the leftover bacon fat in the pot, sauté the diced onion over medium heat for 2-3 minutes until translucent. Add the minced garlic and red pepper flakes (if using) and cook for 1 more minute until fragrant.
This step helps develop a flavorful base and starts to build the pot likker that the greens will simmer in.
Step 5 – Add Greens and Broth
Put the chopped collard greens in the pot and toss to coat with the aromatics and bacon fat. Pour in the chicken or vegetable broth and stir to combine.
The broth provides moisture to help the greens cook evenly. Make sure the greens are fully submerged in liquid. If needed, add more broth or water until the pot likker comes about 3/4 up the sides of the greens.
Step 6 – Simmer Until Tender
Bring the pot of greens to a boil over high heat. Then reduce heat, cover, and simmer for 35-45 minutes. Stir occasionally and add more liquid if needed to keep greens from sticking.
Test for doneness after 35 minutes. The greens are ready when very tender and reduced in volume by half or more. The stems should be fully cooked through.
Step 7 – Season and Finish with Vinegar
When the collard greens reach your desired tenderness, stir in the cooked bacon pieces, a splash of vinegar, and salt and pepper to taste.
The vinegar brightens up the flavor. Taste and adjust seasonings as needed. Serve the pot likker over the greens for the full experience!
Collard greens with bacon make a savory, satisfying side dish. The low simmer on the stovetop infuses them with a wonderful smoky flavor. Now that you know how to cook them from start to finish, add this Southern classic to your dinner menu. Just be sure to make extra – the pot likker is addicting!
How To Trim and Clean Fresh Collard Greens
Collard greens can have dirt and grit hidden in the leaves. To clean them, place the leaves in a large bowl of cold water. Swish them around to loosen the dirt. Remove the leaves from the water and then discard the dirty water.
Trim tough stems from the collard greens with a knife or scissors. Then, stack several leaves together, roll them up, and slice them diagonally into strips.
How Long To Cook Collard Greens
Chefs and home cooks in the American South like to cook collard greens for a long time, until they fully wilt. And the tougher the leaves, the longer they need to cook. Collard greens are used in many traditional recipes, though, and they are cooked in a variety of ways, sometimes very quickly. For this recipe, were using the Southern tradition of cooking until wilted.