Everything's better with bacon, but in this case, bacon is better with sauteed collard greens.
Sauteed Collard Greens
Published on Oct. 30, 2024
It’s about to get a lot more exciting to eat your greens. These sauteed collard greens are cooked down until they’re tender and full of flavor, then enhanced with smoky bacon and sweet onion.
If you don’t often grab collard greens, this recipe is a good reason to start. The greens themselves are incredibly nutritious, with vitamin A, vitamin C, calcium and fiber. This version of sauteed collard greens plays on traditional southern-style collard greens with bacon, but comes together much more quickly.
Ingredients for Sauteed Collard Greens
- Bacon:Â The chopped bacon adds rich, smoky flavor and protein to the greens.
- Onion:Â Use a yellow or sweet onion. It will be cooked down, providing a slightly sweet balance to the collard greens.
- Garlic cloves:Â Garlic adds extra depth to the dish.
- Red pepper flakes:Â These add a little kick and heat (but not too much).
- Collard greens:Â Collards are slightly bitter and packed with nutrients. When cooked, they soften and mellow.
- Chicken broth:Â The broth adds more protein, flavor and richness to the collard greens. While you can use water here, the chicken broth does enhance the final dish.
- Rice wine vinegar: We use a sweeter vinegar here to complement the collard greens. The acid cuts through the bacon’s richness while softening the veggies.
Directions
Step 1: Prepare the collard greens
Trim the thick stems from the collard greens.
Stack several leaves, roll them up tightly and slice them into 1-inch strips. Set the greens aside.
Editor’s Tip: Make sure to wash the greens before preparing them, to get off any dirt.
Step 2: Cook the bacon
In a very large skillet, cook the bacon over medium-low heat until it’s crisp. Using a slotted spoon, remove the bacon from the skillet and put it on paper towels. Drain the pan, reserving 3 to 4 tablespoons of the bacon drippings in the skillet.
Step 3: Cook the collard greens
Add the onion, garlic and red pepper flakes to the pan, and cook until the onions are tender, three to four minutes.
Gradually add the prepared collard greens to the skillet, adding more once the previous greens have wilted.
Once all the greens have wilted, add the chicken broth, vinegar, salt and pepper.
Cook, uncovered, until the greens are very wilted and tender, and the liquid is absorbed.
Step 4: Combine the greens and bacon
Top the greens with the cooked bacon, and serve.
Sauteed Collard Greens Variations
- Sprinkle in spices: You can add different spices to your sauteed collard greens, like paprika, cumin, ginger or cayenne pepper, depending on what flavors you prefer.
- Go Greek: Take a Greek-inspired spin on these collard greens by adding tomatoes, spritzing them with lemon juice and garnishing them with feta cheese.
- Switch your vinegar:Â You can use other “sweeter” vinegars, like rice vinegar, in your sauteed collard greens.
How to Store Sauteed Collard Greens
You can store sauteed collard greens in an airtight container in the fridge for up to four days. We recommend warming them up on the stove.
Can you freeze sauteed collard greens?
You bet, which means you can have delicious greens on demand. Store them in the freezer for up to six months. If you’re planning to freeze raw collard greens, chop them up in advance and blanch the vegetables before putting them in the freezer.
Sauteed Collard Greens Tips
How can I store raw collard greens to keep them fresh?
You can keep raw collard greens in a jar of water on the counter. Or line a paper bag with paper towels and store them in the crisper. This will keep them from getting limp.
Can I make these sauteed collard greens without bacon?
Yep—just cook them in olive oil instead of the bacon grease. The onions and chicken broth will add plenty of flavor.
What should I serve with collard greens?
For a southern-style meal, pair the greens with mac and cheese, potato salad or cornbread.
Sauteed Collard Greens
Prep Time
10 min
Cook Time
15 min
Yield
4 servings
Ingredients
- 4 thick-sliced bacon strips, chopped
- 1/2 medium onion, chopped
- 3 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 8 cups chopped collard greens
- 1 cup chicken broth
- 3 tablespoons rice wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon pepper
Directions
- Trim thick stems from collard greens. Stack several leaves, roll up tightly and slice into 1-inch strips; set aside.
- In a very large skillet, cook bacon over medium-low heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3-4 tablespoons drippings.
- Add onion, garlic and red pepper flakes to pan, cook until onions are tender, 3-4 minutes. Gradually add prepared collard greens to the skillet, adding more once previous has wilted. Once all greens are wilted, add chicken broth, vinegar, salt and pepper. Cook, uncovered, until the greens are very wilted and tender, and the liquid is absorbed. Top with reserved cooked bacon.
Nutrition Facts
1 serving: 125 calories, 8g fat (3g saturated fat), 9mg cholesterol, 1093mg sodium, 10g carbohydrate (5g sugars, 3g fiber), 4g protein.
Loading Popular in the Community
We are from the South and love cooked greens, but I do not always have the time to simmer them for several hours. Then I realized that they can be sauteed in a skillet for less than 15 minutes and still be delicious. I serve these collards with vinegar drizzled over top and a dash of hot sauce. That makes them extra delicious! —Donna Gribbins, Shelbyville, Kentucky
Recipe Creator
Community Cook
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