These authentic southern Collard Greens are braised in a savory bacon flavored and perfectly spiced pot sauce resulting in an amazing tender silky texture. You can also replace with bacon with a ham hock or turkey. Even the veegetarians can just leave them out of you wat. If you are serving a big crowd or a crowd that is big, you can easily double this recipe. Two big bunches will seve around 4-6 people and we all know these leaves shrink down once cooked so keep that in mind.
- 1 pound fresh collard greens, cut into 2-inch pieces
- 1 tablespoon olive oil
- 4 slices bacon
- 1/2 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup chicken broth
- 2+ cups of water
- 2 tsp worcheshire sauce
- 2 tsp apple cider vinegar
- 1 tsp crushed red pepper flakes you can go down on this to 1/2 teaspoon if you like less heat.
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- Prepare collard greens by removing the stems (this is a personal decision and can be left on). Wash them removing all grit, sand and debris thoroughly with cold water until water becomes clear. Chop Up.
- Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan.
- Add onion, and cook until tender, about 5 minutes.
- Add garlic, and cook until just fragrant.
- Add collard greens, and fry until they start to wilt.
- Pour in chicken broth and water. Enough to cover everything.
- Add the rest of the ingredients to the pot and cook while covered for at least 2 hours or until completely tender on low. Most water should have evaporated by this point just having enough to barely cover the greens.
Like this Collard Greens recipe? Check out some more side dish recipes HERE.
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