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Collard Greens

Collard Greens

Course Side Dish
Cuisine Southern
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes


  • 1 large bunch collard greens about 1 lbs
  • 3 pieces of bacon
  • 4 cups chicken broth
  • 2 tbsp granulated sugar
  • 1 tbsp bacon grease
  • 1 tbsp seasoned salt*
  • 2 tsp Worcestershire sauce
  • 2 tsp apple cider vinegar
  • 1 tsp crushed red pepper flakes you can go down on this to 1/2 teaspoon if you like less heat
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 cup finely chopped onion


  • Start by pulling and tearing greens away from stems. Take a hand full of greens, roll them up and cut the rolls horizontally into small pieces. We personally remove the stems but this is a personal decision.
  • Next, add greens to empty clean sink and wash them removing all grit, sand and debris thoroughly with cold water until water becomes clear.
  • Cook bacon, using preferred method. (If cooking in the oven, save 1 TBS of grease before it solidifies.) When bacon is cool enough to touch, crumble.
  • To a large stock/soup pot, add bacon grease, crumbled bacon and greens. Over medium-high heat, cook for a few minutes until greens begin to wilt.
  • Cover with 4 cups of chicken broth. You need just enough liquid to barely cover the greens. If you need more liquid, use water. Add along the rest of the ingredients to the pot and cook on low while covered for at least 2 hours or until completely tender. Most water should have evaporated by this point just having enough to barely cover the greens (which will have also reduced).


Adapted from: Grandbaby Cakes and All Recipes
*To avoid it being salty, I recommend starting with 1 - 1½ tsp of seasoning salt and adding more later, if needed. Adjust to taste, up to 1 Tbsp.