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Bacon Collard Greens

A staple of Southern cuisine, these collard greens with bacon make for one incredible side dish. —Marsha Ankeney, Niceville, Florida
  • Total Time
    Prep: 25 min. Cook: 55 min.
  • Makes
    9 servings


  • 2 pounds collard greens
  • 4 thick-sliced bacon strips, chopped
  • 1 cup chopped sweet onion
  • 5 cups reduced-sodium chicken broth
  • 1 cup sun-dried tomatoes (not packed in oil), chopped
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes


  • Trim thick stems from collard greens; coarsely chop leaves. In a Dutch oven, saute bacon for 3 minutes. Add onion; cook 8-9 minutes longer or until onion is tender and bacon is crisp. Add greens; cook just until wilted.
  • Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until greens are tender.
Nutrition Facts
3/4 cup: 157 calories, 10g fat (4g saturated fat), 12mg cholesterol, 651mg sodium, 11g carbohydrate (4g sugars, 5g fiber), 7g protein.

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Average Rating:
  • AB
    Sep 17, 2020

    100% fantastic! I even substituted a few ingredients and had to make it again! Have the cornbread handy, this is delicious!

  • Chef
    Nov 4, 2019

    Wow! This is a wonderful recipe. Just perfect!

  • Kat
    Jun 10, 2019

    I used this recipe, but also improvised. I liked the red pepper flakes. I used my own homemade chicken broth, fresh garlic, a yellow cooking onion, plenty of salt and pepper, 2 extra slices of bacon, and a splash of apple cider vinegar makes this recipe shazam! So good! I can't wait until the cornbread is ready and those slow cooked cranberry beans. That's good eatin y'all!

  • pattiejean
    Apr 7, 2019

    I had eaten collard greens in the past, but never prepared them myself. I made this without the tomatoes as I didn't have them, and also omitted the red pepper flakes as I do not like hot stuff. I wasn't sure how much to use for the greens; looked up online and found 1 pound equals 2 cups. I used about five cups chopped collards and did need to cook longer, over an hour, to achieve desired tenderness. It seemed like the 5 cups of broth was too much for the amount of collard greens. I left pot lid ajar for last 30 minutes of cooking. I prepared them the day before we were going to eat them, and actually found they tasted better the second day-really developed flavor over time-delicious! Easy recipe and well worth the time to cook-I will make again.

  • Linda
    Oct 16, 2018

    Just O K....Need to cook longer

  • MamaTracy
    Feb 17, 2015

    Jsatov, no, collards are a separate plant entirely (cousin to the turnip green) and not at all like cabbage, though this recipe would be yummy using cabbage, now that you mention it!!

  • mizsaeyahoo
    Jan 9, 2015

    I made this recipe without the tomatoes (didn't have any) and without the red pepper (picky kids). It was delicious. Everyone, even my dad who grew up on a farm in South Georgia, really liked them. Wonderful side dish.

  • jsatov
    Dec 30, 2014

    are collard greens just cabbage or are there other collard greens?

  • Kayakchic
    Nov 30, 2014

    Excellent recipe.

  • k3nn3b
    Nov 17, 2013

    Loved this recipe! It is the best collard greens recipe I have tried.