Tasty Bacon Collard Greens

These down-home collard greens turn basic leafy vegetables into a mouthwatering, slightly tart side that goes perfectly with any soul food dinner. The winning mix of bacon, vinegar, and slowly simmered greens makes a dish that's packed with flavor and totally satisfying.

I stumbled on this method during a trip to New Orleans years back and haven't stopped making it since. What started as something special for holidays has turned into a regular weekly dish at our house, particularly when the weather turns cold and leafy greens are at their best.

What You'll Need

• Thick-cut bacon: Gives that must-have smoky base; grab quality bacon with good marbling for max flavor
• Yellow onion: Adds natural sweetness; pick ones that feel heavy and have no soft parts
• Garlic: Brings richness and layers; go with fresh bulbs for brightest taste
• Kosher salt: Lifts all other flavors; its chunky texture melts slowly for better taste throughout
• Black pepper: Gives mild warmth; grind it fresh for way more punch than pre-ground stuff
• Sugar: Cuts the natural sharpness of collards; plain white sugar works fine
• Hot sauce: Adds gentle kick and extra flavor; whatever brand you like works great
• Apple cider vinegar: Brings brightness to balance the rich parts; unfiltered gives more flavor notes
• Collard greens: Our main attraction; grab bunches with bright, firm leaves
• Chicken stock: Creates tasty cooking liquid; homemade is awesome but boxed works too

Easy Cooking Method

Cook Your Bacon:

Put your pan on medium heat and toss in bacon pieces. Let them cook until the edges start browning but the middle stays a bit soft. We don't want crispy bacon here - this partial cooking lets fat release while keeping the meat tender for the final dish.

Build Your Flavor Base:

Throw chopped onion into that bacon fat and cook until soft with light golden edges. This makes the onion sweeter and sets up your flavor foundation. The bacon and onion should mix together to make a tasty base that'll soak into your greens.

Boost The Flavor:

Put in your minced garlic, kosher salt, black pepper, sugar, and hot sauce. Stir for about a minute until you can really smell the garlic but before it turns brown. This short cooking time releases all the good stuff from the garlic without making it bitter.

Make Your Simmering Liquid:

Add the apple cider vinegar and let it bubble until it's half gone, scraping up all the tasty bits stuck to the pan. This gets all that concentrated flavor back into your dish, and the vinegar adds brightness that cuts through the rich parts.

Simmer The Greens:

Add your prepped collard greens and chicken stock to the pan. Let it come back to a light bubble, then turn down to medium-low. Cook until the greens get completely soft and lose their bright color, stirring now and then. You'll be amazed how much they shrink down as they cook.

Check And Tweak:

Give it a taste and add more vinegar or hot sauce if needed until it tastes just right. Good collards should be soft but not mushy, with lots of flavor that's smoky, tangy, a tiny bit sweet and savory all at once.

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My grandma always told me you can judge properly cooked greens by their pot likker. She showed me how to save this amazing liquid for dipping cornbread or starting soups. Even now, so many years later, when I smell these greens cooking, I'm right back in her kitchen where I first fell in love with this southern classic.

Keep Them Fresh

Your collard greens will stay good in a sealed container in the fridge for about four days. They'll actually taste even better over time as the flavors continue blending. Just warm them gently on the stove or in the microwave when you want some. They freeze really well too, for up to three months. Just put portions in freezer containers with some of the cooking liquid before freezing, then let them thaw in the fridge overnight before warming them up.

Mix It Up

While old-fashioned southern collards star in this dish, you can swap in other sturdy greens too. Kale works great and cooks a bit faster. Swiss chard gives you a milder flavor but similar texture. If you try mustard greens, cut back on the vinegar since they're naturally tangy already. Want a vegetarian version? Skip the bacon, use some olive oil with smoked salt or a few drops of liquid smoke for that smoky taste, and swap vegetable broth for the chicken stock.

What To Serve With Them

These collards go perfectly with southern favorites like fried chicken, cornbread, and black-eyed peas. They're also fantastic for holiday meals, especially next to ham or turkey. For an easy complete meal, put them over creamy grits or rice with a fried egg on top for lunch. Don't forget to put hot sauce and extra vinegar on the table for folks who want more kick.

Soul Food Heritage

These bacon-infused collards aren't just tasty - they tell a story of southern creativity and African American cooking that turned basic ingredients into something amazing. Back in history, greens were one of the few vegetables enslaved people could grow for themselves. The slow-cooking with pork became a way to soften tough greens while creating big flavor from just a few ingredients. This dish honors that tradition but speeds things up for today's busy cooks.

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Frequently Asked Questions

→ Can I use a substitute for collard greens?

Absolutely, kale or chard work great instead of collards. They cook in about the same time and give you wonderful taste too.

→ What type of bacon works best for this dish?

Go for thick-cut bacon as it packs more flavor and won't break apart as much during cooking time.

→ How do I avoid overcooking the bacon?

Just cook your bacon until the sides start to brown but the middle stays soft and pinkish. This way it won't get too dry.

→ Can I make this dish vegetarian?

Sure you can skip the bacon and swap in veggie stock instead. Try adding a bit of smoked paprika or liquid smoke for that smoky touch.

→ How can I adjust the spiciness?

For a gentler flavor, cut back on hot sauce or leave it out. Want more kick? Add extra hot sauce or throw in some cayenne pepper.

→ What's the best way to serve this dish?

Serve it hot as a side with grilled meats, fresh cornbread, or other Southern favorites. Don't forget to spoon some of the yummy cooking juices over top.