Eat your greens. Better yet, eat your braised collard greens with bacon..smoky, savory, with a hint of sweet and a touch of heat!
I am not a southern girl. But I promise you will swear I am after trying these braised collard greens with bacon. These greens are firing on all taste cylinders…we’ve got a sweet/sour/heat and smoke. The bitterness is dialed back and the distinctive, almost sweet flavor of the greens comes out after a good long braise in so much goodness.
You often see collard greens cooked with ham hocks, which is a decidedly delicious preparation. But I know many of you aren’t running to the store in search of ham hocks, and if you are, you may not find them readily available (especially up north). So today we’re using bacon for that salty, pork flavor AND the bacon drippings because we are not messing around.
What sets these braised collard greens apart? A little brown sugar, a big splash of apple cider vinegar, a pinch of smoked paprika, and a healthy dash (depending on how hot you like it) of red pepper flakes. Cover, cook, and let these flavors meld.
Toss that crispy bacon in after the greens are soft and tender for flavor and texture and you’ve got the side of your dreams. Maybe just crack a window, because they can get a little pungent as they cook. But so worth it, promise!
Let’s make Braised Collard Greens with Bacon
- Lay the bacon strips flat in a dutch oven or heavy bottomed pot.
- Cook until bacon is crispy and remove to a paper towel-lined plate. Leave the drippings in the pot.
- Add the onion to the dripping and cook until softened.
- Stir in the garlic.
- Stir in the brown sugar, deglaze with cider vinegar, and add the stock.
- Add the greens and season.
- Cover and cook until greens are very tender, about 45 mins.
- Crumble the bacon and toss in with the greens.
Tips for success
- Make sure you cut out the stems of the collard greens before braising. The stems can be tough, chewy, and unpalatable.
- Watch the bacon as it cooks and be careful not to let it burn. We want those drippings in the pan to taste salty and bacon-y (is that a word?), not leave a burnt aftertaste.
- Braise the greens covered over low heat and don’t take the lid off to reduce until they’re very tender. 40-45 mins is a guide, be sure to taste and observe the texture before finishing uncovered.
- Wait to adjust the seasoning (salt) until after the greens are tender. The salt will intensify as it cooks as the bacon and the drippings are salty too.
- Yes, collard greens can get a little stinky as they cook. Crack a window and know it will be sooo worth it after that first bite!
More tasty vegetable sides…
- Creamy Cauliflower Mash
- Roasted Cauliflower and Grapes with Yogurt Sauce
- Roasted Sweet Potato Salad
- Simple Grilled Zucchini
- Roasted Carrots with Miso Butter
Eat your greens. Better yet, eat your braised collard greens with bacon..smoky, savory, with a hint of sweet and a touch of heat!
- 4 strips bacon
- 1 large onion, peeled and diced
- 3 cloves garlic, minced
- 1 Tbsp light brown sugar
- 2 Tbsp apple cider vinegar
- 2 cups chicken stock
- 2 lbs collard greens, stems removed and cut or torn
- 1/4 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- big pinch red pepper flakes
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Heat a dutch oven or large heavy bottomed pot over med/high heat. Add the bacon to the pan and cooked, flipping once, until golden brown, about 10 mins. Remove to a paper towel-lined plate to drain.
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Leave the bacon drippings in the pot and add the onion. Saute until softened and golden, about 10 mins. Stir in the garlic and cook 2 mins more.
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Stir in the brown sugar, then deglaze with the vinegar. Mix in the stock and bring to a boil.
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Reduce to a very low simmer and stir in the greens and seasonings. Cover and simmer until very tender, about 40 -45 mins. Remove the lid and cook until the liquid is reduced by half, about 15 mins.
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Crumble the bacon (reserve 2 Tbsp for topping) and toss into the greens. Serve with the reserved crumbled bacon on top.
- Make sure you cut out the stems of the collard greens before braising. The stems can be tough, chewy, and unpalatable.
- Watch the bacon as it cooks and be careful not to let it burn. We want those drippings in the pan to taste salty and bacon-y (is that a word?), not leave a burnt aftertaste.
- Braise the greens covered over low heat and don't take the lid off to reduce until they're very tender. 40-45 mins is a guide, be sure to taste and observe the texture before finishing uncovered.
- Wait to adjust the seasoning (salt) until after the greens are tender. The salt will intensify as it cooks as the bacon and the drippings are salty too.
- Yes, collard greens can get a little stinky as they cook. Crack a window and know it will be sooo worth it after that first bite!
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