There’s nothing quite like a pot of slow-simmered collard greens. Tender, smoky, and packed with flavor, this classic recipe balances rich bacon and savory garlic with a bright splash of apple cider vinegar and just a touch of red pepper kick.
Whether you’re setting the table for a cozy Sunday dinner or looking for the ultimate holiday side dish, these greens are guaranteed to impress.
Quick Recipe Overview
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Prep time: 15 minutes
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Cook time: 1 hour
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Total time: 1 hour 15 minutes
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Servings: 6
Ingredients
The Base
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2 large bunches fresh collard greens
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4 slices thick-cut bacon, chopped
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1 small yellow onion, diced
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3 cloves garlic, minced
The Simmering Liquid & Seasonings
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4 cups chicken broth
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1 tbsp apple cider vinegar
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1 tsp brown sugar
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½ tsp crushed red pepper flakes
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Salt and fresh black pepper, to taste
Step-by-Step Instructions
Step 1: Prep the Greens
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Wash the collard greens thoroughly under cool running water to remove any grit.
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Strip the leaves away from the tough center stems and discard the stems.
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Stack the leaves, roll them tightly, and slice them crosswise into thin ribbons.
Step 2: Render the Bacon
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy.
Pro Tip: Don’t drain the bacon fat! That’s where all the deep, smoky flavor for your greens comes from.
Step 3: Sauté the Aromatics
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Add the diced onion directly into the pot with the bacon and grease. Cook until softened (about 5 minutes).
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Stir in the minced garlic and cook for just 30 seconds until fragrant.
Step 4: Wilt the Greens
Add the sliced collard greens to the pot in batches. Toss gently until they begin to wilt down and fit comfortably in the pot.
Step 5: Simmer to Perfection
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Pour in the chicken broth, apple cider vinegar, brown sugar, and crushed red pepper flakes. Give everything a good stir.
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Bring the liquid to a gentle simmer.
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Cover, reduce heat to low, and let cook for 45–60 minutes (stirring occasionally) until the greens are silky and tender.
Step 6: Season & Serve
Taste the broth, season generously with salt and black pepper to your liking, and serve warm!
Chef’s Notes & Storage
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Don’t skip the “Pot Likker”: That delicious, flavorful broth left at the bottom of the pot is liquid gold. Serve your greens with a side of warm cornbread to soak it all up!
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Make Ahead: Collard greens actually taste better the next day as the flavors continue to meld. Store leftovers in an airtight container in the fridge for up to 4 days.