Collard greens are a staple of Southern cooking. Slowly simmered with bacon, onions, and seasoning, they become meltingly tender with a smoky, savory flavor When using fresh collard greens, follow these simple steps for greens that are perfectly cooked and full of flavor.

Ingredients

• 1 pound fresh collard greens
• 4 slices bacon, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1⁄4 teaspoon crushed red pepper flakes
• 1⁄4 cup apple cider vinegar
• 1⁄4 cup chicken or vegetable broth
• Salt and pepper to taste

Prep the Greens

• Rinse greens and shake off excess water.
• Strip the leaves from the thick stems.
• Stack leaves and roll them up. Thinly slice into ribbons.

Removing tough stems prevents chewing through fibrous parts. Ribboning the leaves gives more surface area for cooking down.

Cook the Bacon

• In a large pot or Dutch oven, cook the chopped bacon over medium heat.
• Cook until lightly browned and crispy, about 8-10 minutes.
• Use a slotted spoon to transfer cooked bacon to a plate, reserving bacon fat in the pot.

Browning the bacon renders flavorful fat for cooking the greens.

Sauté the Aromatics

• Add the onion to the bacon fat and sauté 3-4 minutes until translucent.
• Add the garlic and red pepper flakes. Sauté 1 minute more until fragrant.

Onion and garlic provide a flavor base while pepper flakes add a hint of heat.

Add Greens and Liquid

• Add the sliced collard greens and toss to coat in the fat.
• Add vinegar, broth, and 2 cups water. Season with salt and pepper.
• Bring to a boil then reduce heat and simmer uncovered for 45-60 minutes.

The liquid keeps the greens moist while cooking down. Simmering draws out bitterness from the leaves.

Adjust Flavor as Needed

• Taste greens after 45 minutes simmering.
• Add more vinegar, hot sauce, salt, or pepper as desired.
• Cook longer if greens are still tough.

The cooking time will vary based on the maturity of the greens Older leaves take longer to become tender,

Serve Greens Hot, Warm, or at Room Temp

• Stir reserved bacon back into the cooked greens.
• Serve greens immediately while hot, or let cool slightly and serve warm.
• Greens can be eaten right away or refrigerated and served chilled.

Enjoy these classic Southern greens on their own or alongside staples like ham, cornbread, or black-eyed peas.

Collard Green Cooking Tips

• When buying collards, choose unwilted leaves with a deep green color.
• Store unwashed greens in a ziplock bag in the fridge up to 5 days.
• Rinse just before cooking to remove any grit that may be hidden in leaves.
• 1 pound of raw collards cooks down to about 2 cups cooked.
• Cook longer for very mature collard leaves which take more time to tenderize.
• Add a ham hock or turkey wings to the pot for extra flavor.

Serving Suggestions for Collard Greens

Beyond eating collard greens as a side, here are delicious ways to enjoy them:

• Stuff into corn muffins or cornbread with cheddar cheese
• Fold into scrambled eggs or omelets
• Layer into sandwiches and wraps
• Top nachos and tacos for a veggie twist
• Blend into dips, pesto, hummus or guacamole
• Mix with rice, beans or grains for a one-pot meal
• Add to soups, stews, pasta dishes and casseroles

Get creative with leftover collard greens! Their earthy flavor complements both savory and sweet dishes.

With their impressive nutrition profile and versatility, collard greens are well worth incorporating into your cooking repertoire. Follow this easy bacon collards recipe for a quintessential Southern side dish.

FAQ About Cooking Collard Greens

Get answers to common questions about making collard greens:

Should collards be washed before cooking?

Yes, wash greens just before cooking. Soaking or washing too early causes them to spoil faster.

Can I use turkey bacon instead of regular bacon?

Absolutely! Turkey bacon is a great lower-fat substitute.

Is chicken or vegetable broth best for the cooking liquid?

It’s up to you! Chicken enhances flavor while vegetable keeps it vegetarian.

Can I use smoked turkey wings or ham hocks for flavoring?

Definitely. Smoked meats add even more richness when simmered with the greens.

Is vinegar necessary for collards?

Vinegar’s acidity balances the bitterness of mature greens. Use sparingly with young, sweet greens.

How can I make them less bitter?

Simmering greens in broth mellows bitterness. Adding sweet onions, vinegar, or sugar also counteracts it.

With these helpful tips, you’ll be a coll