If you like greens with a little smoky depth and soft texture, this Southern-style braised collard greens recipe is worth trying. It’s straightforward to make and feels like a real comfort food side at any meal. The slow simmer lets the flavors come together in a relaxed, unhurried way.
The Story Behind This Recipe
Collard greens have always been a staple in my kitchen when I want something homey but simple. Growing up, they were a regular part of Sunday supper with my family, often simmered low and slow alongside some smoky ham or bacon. There’s something about those slightly bitter greens mellowing out in a pot with good seasonings that brings a real sense of comfort.
I like starting the cooking with a good sauté of onions and bacon just because that first step builds a warm foundation, and the bacon fat does wonders for flavor. After adding the greens and a bit of broth, I let it all cook gently, soaking up the smoky juices. It’s the kind of dish you don’t have to babysit — slow and steady wins here.
It also fits right in with a casual dinner or barbecue. I often serve it with roasted chicken or cornbread. The leftovers reheat well and even taste better the next day when the flavors have harmonized further. It’s an approachable way to bring a little Southern charm into your cooking routine without fuss or fancy ingredients.
Cuisine: American Southern
Course: Side Dish
Servings: 4
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Ingredients
- 1 large bunch collard greens, stems removed and leaves chopped
- 4 slices thick-cut bacon, chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Step 1. Rinse collard greens well, remove tough stems, and chop leaves into roughly 1-inch pieces.
- Step 2. In a large pot or Dutch oven, cook bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
- Step 3. Add chopped onion to the bacon fat and sauté until softened and translucent, about 5 minutes.
- Step 4. Stir in minced garlic and cook for another 1 minute until fragrant.
- Step 5. Add the collard greens to the pot, stirring to coat them in the bacon fat and onions. They will look bulky at first but will shrink down as they cook.
- Step 6. Pour in chicken broth and apple cider vinegar. Add crushed red pepper flakes if using, then season with salt and pepper.
- Step 7. Bring to a simmer, cover partially, and cook on low heat for 40-45 minutes, until greens are tender.
- Step 8. Stir in reserved bacon pieces, adjust seasoning if needed, then serve warm.
Tips for Success
- If you prefer a vegetarian version, use smoked paprika and olive oil instead of bacon for a smoky flavor.
- Don’t skip the apple cider vinegar—it adds a subtle tang that balances the richness of the greens and bacon.
- Use a sharp knife to chop collards finely so they cook evenly and are easier to eat.
- Cook the greens low and slow to avoid bitterness and get tender leaves.
- Leftover greens reheat well and taste even better the next day.
Variations & Substitutions
- Add a diced smoked ham hock to the pot for deeper flavor if you have one on hand.
- You can swap collard greens for kale or mustard greens for a slightly different texture and taste.
- Stir in a little hot sauce or cayenne after cooking to add heat if you like it spicy.
- Top with a drizzle of browned butter just before serving for extra richness.
- If you want a more stew-like consistency, add an extra half cup of broth during cooking.
