Bacon Collard Greens Recipe

Prepare collards

Wash collard greens thoroughly under cold running water. Stack leaves, fold or roll, and slice out the tough center stems. Chop leaves into roughly 1-inch ribbons. Set aside and let drain in a colander.

Mince aromatics

Peel and thinly slice the onion. Peel and mince the garlic cloves. Cut bacon into 1/2-inch pieces.

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the bacon pieces and cook, stirring occasionally, until fat is rendered and bacon is crisp-tender, about 8–10 minutes.

Using a slotted spoon, transfer most of the bacon pieces to a bowl leaving about 2 tablespoons of rendered fat in the pot (add extra bacon drippings if needed to total 2 tablespoons). Reserve the cooked bacon for finishing.

Add the sliced onion to the hot fat and cook over medium heat until translucent and beginning to brown at the edges, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant, stirring so garlic doesn’t burn.

Add the chopped collard greens to the pot in batches, stirring to wilt each addition so all greens fit in the pot. Once all greens are in, pour in 4 cups of water plus 1 cup of chicken or vegetable stock (or use 5 cups water total).

Stir in the apple cider vinegar, sugar, kosher salt, black pepper, and red pepper flakes. Bring the pot to a gentle boil over medium-high heat.

Reduce heat to low, cover partially (lid propped slightly to allow steam to escape), and simmer gently for 35–45 minutes, stirring occasionally, until collards are tender and flavors are melded. If liquid reduces too quickly, add up to 1/2 cup additional water or stock as needed.

Taste and adjust seasoning with additional salt, pepper, or a splash more vinegar if desired.

Stir the reserved cooked bacon pieces back into the greens (reserving a few pieces for garnish if desired). If you prefer a slightly saucier result, stir in any reserved bacon drippings.

Serve hot, spooning a portion of the bacon and braising liquid over the collards. Garnish with the reserved bacon pieces.