This recipe for Southern Collard Greens with Bacon is the perfect side to many meat dishes. It’s paleo and gluten free, too!
Easy Southern Collard Greens with Bacon
There’s something homey about Southern Collard Greens with Bacon. Maybe because it goes with one of my favorite recipes: Southern Fried Chicken. But truth be told, I could easily eat a bowl of this southern delight all by itself, it’s that good.
I first came across this dish when I spent some time in Texas. I was told that this was a southern favorite recipe that is loaded with veggie goodness.
I was hooked. The collard greens were cooked soft with a generous amount of smoky bacon added not only for taste but also as a great foil alongside this rich green vegetable.
When you’re looking for a recipe that is both down-home and delicious, try this southern favorite: Southern Collard Greens with Bacon. It’s easy to make and the perfect side when served alongside homemade Southern Fried Chicken. I feel this is a culinary match made in heaven.
What I love about this recipe, is that it’s great as a standalone dish or with many meat dishes. It’s homey and simple to make. It also goes well with cornbread. Yum!
To make this dish couldn’t be easier.
Cut up fresh collard greens into large chunks. Then, add this to sautéed bacon, onions and garlic that have been frying in a Dutch oven for about five minutes or so.
Then add chicken broth and allow the collard greens to soften for about 45 minutes.
Serve hot. Enjoy!
Southern Collard Greens Recipe
- 6 smoked bacon strips chopped into small pieces
- 1 cup onion finely diced
- 3 cloves garlic minced
- 4 cups collard greens roughly chopped
- 3 tbsp olive oil extra virgin
- 3 cups chicken broth add more if needed
- Salt and Pepper to taste
- Tobasco Sauce or Sriracha optional
In a medium skillet or small stock pot, heat olive oil on medium heat.
Add diced onions, garlic and bacon and cook for about 10 minutes.
Add collard greens and sauté for a minute or so.
Pour in chicken broth and simmer with lid for about 45 minutes or until the leaves are tender.
Salt and pepper to taste.
Add a couple of dollops of Tobasco or Sriracha (optional). Enjoy!