Spicy Collard Greens with Bacon has a spicy kick using red pepper flakes and added bacon, and onion for flavor. Serve as a side dish or as a main course with cornbread. It is a favorite Southern recipe.
I love collard greens but they need flavor. Collard Greens with Bacon is the answer. I am sure that we can agree bacon makes everything better. It is not just bacon pieces mixed through the greens that give it flavor. It is the bacon fat that gives these collards that “these are the best collards I have ever had” flavor. Cooking the bacon until crispy in the same pot you cook the collards in is the trick. Just don’t drain the fat from the pot. I also add red pepper flakes for some heat and red wine vinegar for some zesty tang.
How to prepare Collard Greens
You can buy collard greens in the produce section in large bags already washed and chopped for you. If you elect to buy them whole or at a farm stand here is how you prep the greens.
- Place collards in a colander and give them a good rinse with cold water. Be sure to rinse both sides of the leaf. This removes any dirt or bugs that can be lingering on the leaves. Shake leaves to remove excess water and move to a cutting board.
- Remove any thick leaf stems.
- Stack 9 – 10 leaves on top of each other then roll them up.
- Take a sharp knife and cut the leaf roll into 1 inch long sections.
- Place in a bowl and massage the cut leaves to make them tender.
- They are now prepared to be cooked.
There is nothing more warm, comforting and inviting then a big pot of collard greens with bacon. Southern comfort food at it’s finest. Plus nutritionally they are fantastic. Loaded with vitamins and low in calories. Enjoy a big bowl with some cornbread.
- 1 tablespoon vegetable oil
- 4 slices of bacon
- 1/2 white onion finely diced
- 2 tablespoons red wine vinegar
- 1 teaspoon red pepper flakes
- 32 oz. 2 lbs cut collard greens
- 2 cups water
- 2 cups chicken broth
In a large pot heat oil on medium and add bacon.
Cook the bacon until crispy then remove from pot and set aside. (Do not drain the fat at the bottom of pot)
Add diced onion to the pot and cook for 30 seconds.
Add in the remaining ingredients. (Don't worry if your pot is full to the rim the collards will cook down)
Chop bacon into bits and stir them into the pot of collards.
Reduce heat and cover.
Let cook for 1 hour. Stir occasionally.
Serve as a side dish or on it's own with cornbread.