Print: Collard Greens with Bacon

This recipe yields good ole country collard greens with bacon and onion. They're so hearty and satisfying that even those who say, "I don't like greens," will eat these up! You might even get a "Wow!" after the first bite and a "Not at all like I remember them tasting." You can eat them alone but they're best with hot buttered cornbread. Mustard and turnip greens are great this way, too. Enjoy!

Prep

19 min

Cook

80 min

Servings

Difficulty

Hard

Ingredients

8 ounces bacon ends and pieces
1 large white onion , chopped
1 tablespoon minced garlic
0.25 teaspoons red pepper flakes , or to taste
0.25 teaspoons salt
0.25 teaspoons ground black pepper
4 cups water
2 bunches collard greens , coarsely chopped

Instructions

1 Cook bacon in a heavy pot over medium-high heat, turning occasionally, until fat begins to render, about 5 minutes. Drain and discard ½ bacon drippings.
2 Reduce heat to medium; add onion. Cook, stirring often, for about 5 minutes. Add garlic, pepper flakes, salt, and black pepper; cook and stir for 2 minutes.
3 Increase heat to high. Add 3 cups water to the pot; bring to a boil while scraping the browned bits of food off the bottom of the pot with a wooden spoon. Add collard greens and remaining 1 cup water; bring to a boil. Reduce heat; simmer until greens are tender, about 1 hour.

Nutrition per serving

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