Description
This recipe showcases Southern-style collard greens cooked to tender perfection with crispy bacon, aromatic onions, garlic, and a hint of tangy apple cider vinegar. A classic, comforting side dish perfect for family dinners.
Ingredients
Scale
Greens Preparation
- 2 large bunches collard greens (washed and drained)
- ½ sweet onion (finely diced)
- 3 cloves garlic (finely minced)
Cooking Essentials
- 1 tablespoon oil
- 4 ounces bacon (cut into bite-sized pieces)
Seasonings & Liquids
- 2 cups chicken broth (regular sodium)
- ½ teaspoon salt (to taste)
- ¼ teaspoon black pepper (to taste)
- 1-2 teaspoons red pepper flakes (optional)
- 2 teaspoons apple cider vinegar
Instructions
- Wash Greens: If collard greens have visible dirt, wash and dry them thoroughly by immersing in water, shaking off dirt, and patting dry until no moisture remains.
- Prepare Greens: Remove the thick ribs by making a V-shaped incision at the base of each leaf, then cut or tear into 1-inch by 2-inch pieces.
- Cook Bacon: Heat oil and bacon pieces in a large skillet over medium heat for 7-8 minutes until crispy. Remove bacon and drain on paper towels, reserving about 2 tablespoons of bacon grease in the skillet.
- Sauté Aromatics: Add diced onion to the bacon grease and cook for 2-3 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
- Add Greens and Season: Add collard greens to the skillet, pour in chicken broth, and season with salt, black pepper, and optional red pepper flakes. Stir to combine.
- Simmer Greens: Cover skillet with a lid and cook over medium-low heat for 35-40 minutes, stirring every 10 minutes to ensure even cooking and tender greens.
- Finish and Serve: Once greens are tender, turn off heat and mix in cooked bacon and apple cider vinegar. Serve immediately for best flavor.
Notes
- Ensure greens are thoroughly cleaned to remove grit.
- Adjust red pepper flakes to taste for desired heat level.
- Use regular or low-sodium chicken broth depending on dietary preference.
- For a vegetarian version, omit bacon and substitute with smoked paprika for a smoky flavor.
- Serve as a classic Southern side with cornbread or smoked meats.
