This is the last recipe for collard greens that you will ever need. These southern-style collard greens are cooked with bacon, onions, and garlic and couldn't be more delicious.
We made these greens last night and my husband told me that they are the best collard greens he has ever had. Coming from a guy raised in Louisiana - that's saying something. (I have now even adapted this recipe for the Instant Pot and it is just as delicious!)
So, let's talk collard greens. A southern staple, but definitely one of those foods that look and sound gross but taste SO amazing. Collard greens can be bitter, but I have added the perfect amount of heat, sweet, and acid to cut the bitterness. They will blow your mind. (Plus, they are Paleo! )
🥘 Ingredient Notes
- Olive Oil
- Diced, thick cut (and smoked if possible) bacon
- Diced Onion
- Diced Garlic Cloves
- Fresh or Frozen Collard Greens
- Coconut sugar or Brown Sugar - Adding sugar will help cut the bitterness of the greens and brown sugar adds a better flavor than granulated sugar.
- Apple Cider Vinegar
- Red Pepper Flakes
- Tony Chachere's Creole Seasoning: we use this on damn near everything.
- Kosher Salt
- Black Pepper
- Chicken Broth, Stock, or Vegetable Broth
🥣 How to Make Them
Here's how I make the best southern collard greens (see this post for how to make them in an Instant Pot):
Step 1: Dice up an onion, bacon, and garlic.
Step 2: Heat 1 tablespoon of olive oil in a large pot.
Heat a large pot or dutch oven on the stove over medium heat. Add the olive oil. (Picture 1)
Step 3: Cook bacon until mostly crisp, then add your onion.
When the olive oil is hot, add the diced bacon. (Pictures 2 - 3) Once the bacon is a little crispy on the edges but not totally cooked, (Picture 4) add the diced onions. (Picture 5)
Step 4: Saute until onion is mostly translucent, then add garlic.
Saute the onion and bacon until the onion is translucent. (Pictures 6 - 7) Then, add the garlic and saute until the garlic is fragrant - about 2 minutes. (Pictures 8 - 9)
Step 5: Add your collard greens and stir until they are no longer frozen.
If you are using fresh greens, saute until they are soft but not fully cooked.
Step 6: Add your stock, then add all your spices.
Add the stock and mix well to combine. (Pictures 11 - 13) Then add all of the spices (salt, pepper, Tony's, red pepper flakes, and coconut sugar) - then add the apple cider vinegar. (Pictures 14 - 15)
Step 7: Bring everything to a boil, then reduce heat and simmer.
Once the broth is boiling, reduce the heat to a simmer (Pictures 16 - 18) over low heat and simmer covered for 45 minutes, stirring occasionally as needed. (Picture 19)
Step 8: After 45 minutes, uncover and serve.
After 45 minutes, the greens will no longer be bright green and they will be really soft. (Picture 20) There will still be broth and it will be delicious.
🍳 Serving Suggestions & Uses
We like to finish our greens with a little pepper vinegar and salt and pepper. The pepper vinegar gives it a little extra heat and mellows out any leftover bitterness in the greens. Greens are an amazing side dish for any kind of dinner. (Our favorite is with fried chicken and mashed potatoes 😉 )
🙋♀️ Frequently Asked Questions
Yes! Collard greens are an excellent source of Vitamin A, Vitamin C, and Calcium as well as a pretty good source of Vitamin K, Iron, Vitamin B-6, and Magnesium. Collard Greens also contain thiamin, niacin, pantothenic acid, and choline. More on the nutritional benefits can be found here.
Collard greens have bitter oils that are produced from a naturally occurring chemical called glucosinolate. It is released when greens are cut, chewed, or cooked. Did you know that some people can find greens to be up to 60% more bitter than other people? If you find greens to be REALLY bitter, you might just have taste buds that are sensitive to glucosinolate.
To reduce the bitterness in greens, you need to add sweetness, acid, and heat. I add apple cider vinegar, red pepper flakes, coconut sugar, and Tony Chachere's Creole Seasoning. When serving greens, we add a little bit of pepper vinegar.
I like to use frozen greens - it is much easier and faster - but if you use fresh greens, they should be soaked in tap-cold water for 5 - 10 minutes and swished around to rinse off any dirt. You might need to do this a few times to get off all the sand and dirt. I like to do this in a salad spinner - just submerge the greens and swish them around, then lift the strainer portion out, rinse one more time, then put them back in the empty salad spinner and spin them to dry them off.
It seems so, yes. This article has some more information on that.
🍳 Other Yummy Southern Recipes
• Paleo Chicken and Andouille Sausage Gumbo
• Copycat Raising Cane's Sauce
• Bayou Blast (Cajun Seasoning)
• Okra, Corn, and Tomato Succotash
• Top 10 Things to Eat in New Orleans
Have You Tried This Recipe?
Please rate it and leave a comment below. I would love to hear what you think!
Southern Style Collard Greens
Video
Equipment
- a large pot
Ingredients
- 1 tbsp olive oil
- ½ pound bacon, diced
- 1 large onion, diced
- 3 - 4 garlic cloves, minced
- 3 cups chicken broth
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp coconut sugar
- ¼ tsp crushed red pepper flakes
- 2 tsp vinegar, apple cider
- ¼ tsp Tony Chachere's Creole Seasoning
- 2 pounds collard greens, frozen Frozen collard greens generally come in 16 oz bags so I use two.
Instructions
- First, heat a large pot over medium heat while you dice up your onion, bacon, and garlic.
- When your pot is hot, add 1 tbsp of olive oil.
- When your olive oil is hot, add your diced bacon. Once the bacon is a little crispy on the edges but not totally cooked, add your diced onions.
- Saute your onion and bacon until the onion is translucent, then add your garlic and saute until the garlic is fragrant - about 2 minutes.
- Next, add your collard greens and stir until they are no longer frozen. If you are using fresh greens, saute until they are soft but not fully cooked.
- Now, add your stock and mix well to combine.
- Then add all of your spices (including the coconut sugar) and your apple cider vinegar.
- Bring everything to a boil, and once your broth is boiling, reduce the heat to a simmer over low heat. Simmer covered for 45 minutes, stirring occasionally as needed.
- After 45 minutes, uncover and serve. The greens will no longer be bright green and they will be really soft. There will still be broth and it will be delicious.
- Finish your greens with a little pepper vinegar and salt and pepper.
Notes
We like to finish our greens with a little pepper vinegar and a touch of extra salt and pepper. The pepper vinegar mellows out any leftover bitterness in the greens. Collard greens are an amazing side dish for any kind of dinner, but we enjoy them as an acidic side dish to otherwise heavy or greasy meals, like fried catfish or fried chicken. Frequently Asked Questions Frequently Asked Questions
Are collard greens healthy?
Yes! Collard greens are an excellent source of Vitamin A, Vitamin C, and Calcium as well as a pretty good source of Vitamin K, Iron, Vitamin B-6, and Magnesium. Collard Greens also contain thiamin, niacin, pantothenic acid, and choline. More on the nutritional benefits can be found here. 🤢 Why Are Collard Greens Bitter?
Collard greens have bitter oils that are produced from a naturally occurring chemical called glucosinolate. It is released when greens are cut, chewed, or cooked. Did you know that some people can find greens to be up to 60% more bitter than other people? If you find greens to be REALLY bitter, you might just have taste buds that are sensitive to glucosinolate. 🥬 How Do You Remove the Bitterness from Collard Greens?
To reduce the bitterness in greens, you need to add sweetness, acid, and heat. I add apple cider vinegar, red pepper flakes, coconut sugar, and Tony Chachere's Creole Seasoning. When serving greens, we add a little bit of pepper vinegar. Do you need to soak collard greens?
I like to use frozen greens - it is much easier and faster - but if you use fresh greens, they should be soaked in tap-cold water for 5 - 10 minutes and swished around to rinse off any dirt. You might need to do this a few times to get off all the sand and dirt. I like to do this in a salad spinner - just submerge the greens and swish them around, then lift the strainer portion out, rinse one more time, then put them back in the empty salad spinner and spin them to dry them off. Are collard greens a superfood?
It seems so, yes. This article has some more information on that. Tips
- Add leftover ham, seasoning ham, or a ham hock to give a more meaty and smoky flavor to collard greens.
- Serve collard greens with a little pepper vinegar.
- We love to enjoy collard greens with "fried" chicken meatballs and Copycat Raising Cane's Sauce.
- They are also really good with a side of homemade cornbread.
Nutrition
Nutrition information is approximate and is automatically calculated, so should only be used as a guide.
Love Collard Greens and this is a really good recipe for them!
I'd never had collard greens until last year and I LOVE THEM. Can't wait to try this recipe. Love the pepper vinegar for a little extra heat and tang.
I can see why I won't need to look for another collard green recipe - this one has it all! And it is so easy to follow the instructions.
These greens are so healthy and easy and I love that you have spoken about counteracting the bitterness! Can't wait to try them. Cheers
Best I've had by farrrrr, thank you so much for the recipe!!
I can't wait to try them with that creole seasoning, that will spice them up!