recipe for collard greens and bacon
The Best recipe for collard greens and bacon
Classic Collard Greens with Crispy Bacon
A hearty Southern-style dish featuring tender collard greens slow-cooked with smoky bacon until rich and flavorful. Perfect for a comforting weeknight meal.
🥘Ingredients
- 1 bunch collard greens (about 12 oz), stems removed and chopped
- 4 slices thick-cut bacon, chopped
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 cup chicken broth
- 4 slices thick-cut bacon, chopped
👨🍳Directions
-
1
In a large skillet, cook chopped bacon over medium heat until crispy, about 5 minutes. Remove bacon with a slotted spoon, leaving the fat in the skillet. -
2
Add chopped collard greens to the skillet and sprinkle with salt and pepper. Pour in chicken broth and stir to combine. -
3
Bring to a boil, then reduce heat to low. Cover and let simmer for 20–25 minutes, until greens are tender and the liquid has mostly reduced. -
4
Stir in the reserved bacon and cook for another 5 minutes until the greens are just wilted and the bacon is fully incorporated.
🔧Equipment
- Large skillet
- Cutting board
- Colander
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Collard Greens with Crispy Bacon Works
❓ Frequently Asked Questions About Collard Greens with Crispy Bacon
How do I know when the bacon is fully cooked?
Cook the bacon until it curls and the fat is rendered, which should take about 10–15 minutes over medium heat. The bacon is ready when it’s crispy and the edges pull away from the pan, leaving behind a rich, golden fat.
Can I substitute fresh collard greens for frozen?
Fresh collard greens work best, but if you have frozen, thaw and drain them thoroughly before using. Frozen greens may release more moisture, so adjust the cooking time slightly if needed.
What if I don’t have a Dutch oven?
A heavy skillet or deep pot works fine. Just ensure it’s large enough to hold the greens and bacon without overcrowding. Stir occasionally to prevent sticking.
How should I handle the collard greens to avoid bitterness?
Trim the tough stems and wash the greens lightly. Cook them in batches if necessary to avoid overcrowding, which can make them bitter. Add a splash of vinegar or lemon juice at the end if you prefer a tangier flavor.
Can I make this recipe ahead of time?
Yes, but keep in mind the greens will soften further. Store the cooked mixture in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave before serving.
