Collard Greens Recipe

Render bacon

Place a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the chopped bacon and cook, stirring occasionally, until fat renders and bacon is crisped at the edges, about 6–8 minutes.

If the pan becomes dry and there is less than about 1 tablespoon of fat, add up to 1 tablespoon of olive oil or reserved bacon drippings to the pan.

Sweat onion

Add the finely chopped onion to the bacon and reduce heat slightly to medium-low. Cook, stirring, until the onion is soft and translucent, about 5 minutes (do not brown).

Add garlic & heat

Add the minced garlic and red pepper flakes. Cook 30–45 seconds, stirring constantly, until fragrant but not browned.

Add collards and liquid

Increase heat to medium-high. Add the sliced collard greens in batches, letting them wilt slightly between additions so they fit in the pot. Pour in 2 cups of chicken broth (or water) to help deglaze the pan and create steam.

Simmer

Bring to a gentle simmer, then reduce heat to maintain a low simmer. Cover partially and cook until the collards are tender and bright green, 25–35 minutes, stirring occasionally. If liquid reduces too quickly, add up to 1/2 cup more broth or water.

Season & finish

Uncover, stir in the apple cider vinegar and sugar. Taste and adjust seasoning with kosher salt and black pepper. Simmer uncovered 2–3 minutes to meld flavors. If you prefer more tang, add another 1 teaspoon vinegar to taste.

Serve: transfer collard greens to a serving bowl and spoon some of the rendered bacon and pan juices over the top. Serve hot.