This recipe for Quick Collard Greens with Bacon is a fast and incredibly flavorful way to enjoy hearty greens! Tender collard greens are quickly sautéed with crispy bacon, onions, and garlic, then simmered briefly in chicken broth with a touch of hot sauce and finished with sweet dried cranberries. I love this method because it delivers tender greens without the hours of simmering sometimes associated with traditional collards. These Collard Greens with Bacon make a perfect side dish for any occasion, or even a light lunch on their own!
Why You’ll Love These Quick Collard Greens with Bacon
- Fast and Flavorful: This recipe comes together in about 25 minutes, much quicker than traditional long-simmered greens.
- Smoky, Sweet, and Tangy: The combination of bacon, onions, garlic, broth, hot sauce, and cranberries hits all the right flavor notes.
- Tender Greens: Sautéing and briefly steaming ensures the collards become tender without being mushy.
- Easy Side Dish: A simple and delicious accompaniment to chicken, pork, or barbecue.
- Uses Bacon Fat: Cooking the onions and greens in reserved bacon fat adds incredible flavor!
Ingredients for Quick Collard Greens with Bacon
Here’s what you’ll need to make this flavorful side dish. The full list with measurements is in the recipe card below.
Main Ingredients
- Collard greens, cleaned, stems removed, and chopped (Greens)
- Bacon, chopped (Meat)
- Onion, chopped (Vegetable)
- Garlic, minced (Aromatic)
- Low-sodium chicken broth (Liquid)
- Dried cranberries, chopped (Fruit)
Seasoning & Flavor
- Salt (Seasoning)
- Fresh cracked black pepper (Spice)
- Hot sauce (like Sriracha) (Condiment)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the flavor profile of these Quick Collard Greens with Bacon, but here are some tasty variations:
- Different Greens: Use kale, Swiss chard, or mustard greens instead of collards (adjust cooking time slightly as needed).
- Add Vinegar: Stir in a tablespoon of apple cider vinegar or red wine vinegar at the end for extra tang.
- Make it Spicy: Increase the amount of hot sauce or add some red pepper flakes along with the garlic.
- Vegetarian: Omit the bacon and use olive oil for sautéing. Add smoked paprika for a smoky flavor. Use vegetable broth.
- Add Nuts: Sprinkle some toasted pecans or walnuts on top before serving.
How to Make Quick Collard Greens with Bacon
Let me show you how easy it is to make these delicious Quick Collard Greens with Bacon:
Prep Greens and Cook Bacon
- First, I make sure my collard greens are well cleaned, the tough stems removed, and the leaves roughly chopped.
- I place the chopped bacon pieces in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- I cook the bacon for about 5 minutes, or until it reaches my desired crispiness.
- Using a slotted spoon, I remove about half the cooked bacon from the pot and reserve it on a paper towel-lined plate for garnish later.
- I drain off some of the rendered bacon fat from the pot if there’s a lot, leaving about 1-2 tablespoons in the pot for cooking the vegetables.
Sauté Aromatics
- I add the chopped onion to the pot with the remaining bacon and bacon fat.
- I cook for 3-4 minutes, stirring occasionally, until the onion softens.
- Next, I add the minced garlic, salt, and pepper, and cook for about 30 seconds more, stirring constantly, until the garlic is fragrant.
Cook the Greens
- I add the chopped collard greens to the Dutch oven. It might seem like a lot, but they will wilt down!
- I cook for about 3 minutes, stirring, until the collard greens start to wilt.
- Then, I pour in the chicken broth and bring the mixture to a simmer.
Simmer and Finish
- I reduce the heat to a low simmer, cover the pot, and let the collard greens steam for 5 minutes, or until they reach the desired tenderness. I prefer mine with a little bite left!
- I stir in the hot sauce.
- I continue to cook, uncovered, for an additional 5 minutes to let the sauce reduce slightly.
Garnish and Serve
- Sprinkle with bacon and cranberries
- Serve
Tips and Tricks for the BEST Sautéed Collards
Here are my secrets for making these Collard Greens with Bacon truly exceptional:
- Wash Greens Thoroughly: Collard greens can be sandy. Wash the leaves well before chopping.
- Remove Tough Stems: The thick central stem of collard leaves can be tough and fibrous. It’s best to remove it before chopping the leaves.
- Don’t Overcrowd (Initially): If adding a very large bunch of collards, add them in batches, letting some wilt down before adding more.
- Bacon Fat is Flavor: Using some of the rendered bacon fat to sauté the onions and greens adds incredible flavor.
- Adjust Tenderness: Cook the greens longer if you prefer them very soft, or shorter if you like them with more bite.
How to Serve
These Quick Collard Greens with Bacon are a fantastic side dish! Serve them warm alongside:
- Southern Classics: Fried chicken, pulled pork, barbecue ribs, cornbread.
- Roasted Meats: Roasted chicken, pork loin, or ham.
- Simple Mains: Grilled fish or sausages.
- Holiday Meals: A flavorful addition to Thanksgiving or other holiday spreads.
Make Ahead and Storage
While best enjoyed fresh, leftover collard greens can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. 1 The texture might soften slightly upon reheating.
FAQs about Quick Collard Greens with Bacon
- Can I use frozen collard greens?
- Yes, thaw frozen collard greens completely and squeeze out as much excess moisture as possible before adding them to the pot. You may need to adjust the simmering time slightly.
- Are these collard greens very spicy?
- The spice level depends on the amount of hot sauce you use. As written, it adds a gentle warmth. Adjust to your preference.
- Can I make this recipe vegetarian?
- Yes, omit the bacon, use olive oil for sautéing, add a pinch of smoked paprika for smoky flavor, and use vegetable broth.
Enjoy this fast, flavorful, and comforting Quick Collard Greens with Bacon recipe! It’s a delicious way to eat your greens.
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Quick Collard Greens with Bacon
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Appetizer
- Cuisine: American, Southern
Description
Sautéed collard greens with bacon and garlic make the perfect side dish for any occasion. If you’re in for a light lunch, these collard greens are also a must! This recipe comes together quickly and is packed with flavor.
Ingredients
Scale
- 1 bunch fresh collard greens, cleaned, tough stems removed, and chopped (about 6–8 cups chopped)
- 3 slices bacon, chopped
- 1/2 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon fresh cracked black pepper (or to taste)
- 1/2 cup (125ml) low-sodium chicken broth (or vegetable broth)
- 1/2 teaspoon hot sauce (such as Sriracha or Tabasco, optional)
- 1/2 cup dried cranberries, chopped (for garnish/mixing in at the end)
Instructions
- Prepare Collards: Wash the collard greens thoroughly. Remove the tough center stems and discard them. Chop the leaves into bite-sized pieces or ribbons.
- Cook Bacon: Place the chopped bacon pieces in a large Dutch oven or heavy-bottomed pot over medium-high heat. Cook, stirring occasionally, for about 5 minutes or until the bacon is crisp.
- Reserve Bacon & Fat: Using a slotted spoon, remove half of the cooked bacon from the pot and set it aside on a paper towel-lined plate for garnish later. Leave the remaining bacon and about 1-2 tablespoons of rendered bacon fat in the pot (drain off any excess fat if there’s significantly more).
- Sauté Onion & Garlic: Add the chopped onion to the pot with the remaining bacon and fat. Cook for 3-4 minutes, stirring occasionally, until the onion begins to soften. Add the minced garlic, salt, and pepper. Cook for 30 seconds more, stirring constantly, until the garlic is fragrant.
- Wilt Collards & Add Broth: Add the chopped collard greens to the pot (they may seem like a lot, but they will wilt down). Cook, stirring, for about 3 minutes, or until the collard greens begin to wilt. Pour in the chicken broth.
- Simmer/Steam: Bring the broth to a simmer. Reduce the heat to low, cover the pot, and let the collard greens steam for 5 minutes, or until they reach your desired level of tenderness.
- Finish: Stir in the hot sauce (if using). Continue to cook, uncovered, for an additional 5 minutes, stirring occasionally, to allow the sauce to reduce slightly.
- Serve: Sprinkle the collard greens with the reserved crispy bacon and the chopped dried cranberries. Serve immediately.
Notes
- Preparing Collards: Washing collard greens thoroughly is important as they can be sandy. Removing the thick center stem makes them more tender.
- Bacon Fat: Cooking the onions and garlic in the bacon fat adds significant flavor. Adjust the amount left in the pot as needed.
- Tenderness: Cooking time for collards can vary based on preference. Cook longer if you prefer very tender greens, shorter if you like them with more bite.
- Broth: Low-sodium chicken broth is recommended. Vegetable broth can be used for a vegetarian version (omit bacon or use a plant-based alternative).
- Variations: Add a splash of apple cider vinegar at the end for extra tang.
- Storage: Store leftover collard greens in an airtight container in the refrigerator for up to 3-4 days. Reheat gently.