Bacon Collard Greens

Name: Bacon Collard Greens
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 9 servings.
Ingredients: 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

A staple of Southern cuisine, these collard greens with bacon make for one incredible side dish. —Marsha Ankeney, Niceville, Florida

Ingredients

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

Directions

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.

Originally published as Wicked Good Collard Greens in Southern Favorites

Reviews

My Review

Click stars to rate

Average Rating:

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.
dutchbeta

Feb 18, 2013

Very tasty and easy to make.