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Southern-Style Collard Greens

Contributor: Allie Doran

You won’t believe how good collard greens are until you’ve tried Southern-Style Collard Greens. We’re sharing our secret to the very best way to make them.

  • Author: Allie McDonald
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American

Ingredients

Scale
  • 1 lb. collard greens
  • lb. (approx. 5 slices) bacon, diced
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 Tbsp. apple cider vinegar
  • 1 and 1/2 cups unsalted chicken stock, plus more as needed
  • 1 Tbsp. maple syrup
  • 1012 dashes hot sauce (like Tabasco), plus more for serving
  • 1 tsp. salt
  • 1/2 tsp. black pepper

Instructions

  1. Start by washing and drying the collard green leaves well. Cut the thick stem out of each of the leaves and discard. Roll the collards up so you have a log of leaves and slice into ribbons or chiffonade. Set the collard greens on a paper towel to dry fully while you cook the bacon.
  2. Dice the bacon and place it into a pot or Dutch oven over medium heat. Brown the bacon, remove it from the pot and set it on a paper towel to drain.
  3. While the bacon cooks, dice the onion and mince the garlic. When the bacon is cooked, use a slotted spoon to remove the bacon but leave the bacon fat in the pan.
  4. Add the onion to the bacon fat and sauté, stirring occasionally, until the onion starts to brown, about 3-5 minutes.
  5. Add the garlic and collard greens. Cook and stir for 1 minute and then add the apple cider vinegar. Stir and scrape the bottom of the pan to dislodge any brownings.
  6. Add the chicken stock, maple syrup, hot sauce, salt, black pepper, and the cooked bacon. Stir and bring the pot to a boil.
  7. Reduce to a low simmer and cook until the greens are tender, 1 and ½ to 2 hours. Remove the lid every 10 minutes or so to stir the greens and check the liquid level. If all of the liquid has evaporated, add another ½ cup of stock. You may need to add stock several times throughout the cooking process. Serve hot!