How to Cook Collard Greens (Southern Style, Big Smoky Flavor)

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon reduces fat while still providing a smoky flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be made from scraps.

Wash collard greens thoroughly to remove grit, optionally using vinegar.

Dry collard greens with a towel.

Remove thick stems from collard greens, saving them for stock or other uses.

Roll collard greens into a pile and slice into ribbons.

Set up a large pot over medium heat.

Add 1 lb of smoky bacon to the pot and cook for about 10 minutes until it crisps up and the fat renders out.

Optionally drain some of the bacon fat from the pot.

Add 1 medium chopped onion and 2 jalapeno peppers (if using) to the pot and cook for about 5 minutes until softened.

Add minced garlic and 1 lb of smoked ham to the pot and cook for about 1 minute until fragrant.

Pour in 4 cups of water and add bouillon to taste, along with 1/2 cup of apple cider vinegar, a few dashes of Worcestershire sauce, and 1 tablespoon of honey.

Add 1 tablespoon of hot sauce and 1 tablespoon of red chili flakes, along with salt and black pepper to taste.

Add half of the collard greens to the pot, mixing them in, and then add more water if needed.

Cover the pot and simmer for a few minutes until the collards start to break down, then add the remaining collard greens.

Cover again and simmer for at least 45 minutes, checking for tenderness and adding more liquid if necessary.

After about 45 minutes, check the collard greens for tenderness and adjust cooking time based on preference, cooking up to 2 hours if desired.

Cooking Techniques

Equipment Needed

Spice Level: