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.