Southern Collard Greens
"There are many ways to cook collard greens with or without meat. The southern-style collard greens, however, are usually cooked with ham hock or bacon. Other common ingredients used in a great recipe of southern greens are sweet onions, garlic, chicken broth, and apple cider vinegar. Sometimes a little bit of brown sugar is added to help balance the bitterness of the greens. I learned some southern cooking when I lived in Jacksonville, FL. Collard greens and cornbread are two main recipes that I picked up there. In this post, I want to share my best collard greens recipe with only seven ingredients. This recipe uses bacon instead of ham to cut down the cooking time significantly."
NotesThe leftover cooking liquid can be used to cook another batch of collard greens. Or dip your cornbread or biscuit in the flavorful cooking liquid.
If you don’t have a dutch oven, use a heavy-duty roasting pan that is stovetop safe and follow the instructions. When ready to bake, cover with aluminum foil.
Serves8
Preparation Time10 min
Cooking Time55 min
Ingredients
- 4 slices bacon, cut into 1/4-inch pieces
- 1 medium sweet onion, diced
- kosher salt
- 3 garlic cloves, minced
- 6 cups Kettle & Fire Chicken Bone Broth
- 2 bunches fresh collard greens, stemmed and roughly chopped (about 2 pounds)
- Freshly ground black pepper
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Adjust an oven rack to lower-middle position and heat the oven to 350°F.
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Cook bacon in a large Dutch oven over medium-high heat for about 2 minutes until the fat starts to render.
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Stir in onions and a pinch of salt. Cook until the onions are softened, about 5-7 minutes. Add garlic and stir for 30 seconds.
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Add bone broth and bring to a simmer. Add the greens, a handful at a time, until wilted.
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Cover and place the pot in the oven. Cook for 45 minutes or until the greens are tender. Remove from oven. Season with more salt and black pepper. Serve with hot sauce.