Why You’ll Love these Southern Collard Greens with Bacon
Comfort food enthusiasts, you’re in for a treat with these soul-satisfying Southern collard greens.
I’m absolutely smitten with how the smoky bacon infuses every bite with rich flavor while the slow-simmered greens become meltingly tender.
You’ll appreciate the perfect balance of savory, sweet, and tangy notes—thanks to that magical combination of bacon fat, chicken broth, and a touch of vinegar and sugar.
The crushed red pepper flakes add just enough heat to warm your soul without overwhelming your palate.
Trust me, this isn’t just a side dish; it’s the star of any Southern table.
What Ingredients are in Southern Collard Greens with Bacon?
To create these soul-warming Southern collard greens with bacon, you’ll need a handful of simple ingredients that work together to create that distinctive, comforting flavor profile. The combination of smoky bacon, tender greens, and savory broth creates a dish that’s both humble and extraordinary.
Traditional Southern cooking relies on these straightforward elements, allowing the slow cooking process to transform them into something truly special.
- 3 bunches collard greens
- 1 pound bacon
- 1/2 sweet onion, chopped
- 1 (46 ounce) can chicken broth
- 3 tablespoons vinegar
- 3 tablespoons sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 3/4 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons salt
When shopping for collards, look for fresh, vibrant green leaves without any yellowing or wilting. The bacon provides both flavor and fat, so choose a good quality bacon that you enjoy eating on its own.
Don’t be tempted to reduce the amount of bacon—it’s essential for that authentic Southern flavor. The balance of vinegar and sugar might seem unusual if you’re new to Southern cooking, but this sweet-sour combination is what gives these greens their distinctive taste.
Feel free to adjust the red pepper flakes depending on your heat preference, though a little warmth really complements the richness of the dish.
How to Make these Southern Collard Greens with Bacon
Start by thoroughly cleaning 3 bunches of collard greens, which is undeniably the most important step. Wash them well and remove that tough center vein running down the middle of each leaf. Then chop them coarsely—I find it easiest to roll several leaves together and slice across to create ribbons. Toss these chopped greens into a large pot (don’t worry if it seems overly full, they’ll cook down quickly), add about 2 cups of chicken broth from your 46-ounce can, and set them over medium heat to begin cooking.
While the greens start to simmer, cook 1 pound of bacon in a large frying pan until crispy. This is where all that wonderful flavor comes from. Remove the bacon but keep that liquid gold—the bacon fat—in the pan. Add your ½ chopped sweet onion to the fat and sauté until tender.
Once the onions are translucent and fragrant, pour the entire mixture—onions and all that bacon fat—over your collards and give everything a good stir. Crumble the reserved bacon into bite-sized pieces and add it to the pot along with your seasonings: 3 tablespoons of vinegar, 3 tablespoons of sugar, 1 teaspoon of garlic powder, ½ teaspoon of black pepper, ¾ teaspoon of crushed red pepper flakes, and 1½ teaspoons of salt.
Now comes the patience part. Cover the pot and let those greens cook down, keeping an eye on the liquid level. You’ll need to periodically add more chicken broth from your can—not so much that the greens are swimming, just enough to keep everything moist. For best results, prepare this dish using premium cast iron cookware which provides superior heat retention and distribution for slow-cooked Southern classics.
Once the greens begin to boil, reduce the heat to medium-low and let them simmer away for about 2 hours, stirring occasionally and adding broth as needed. This long, slow cooking process is what transforms tough collard greens into tender, flavorful Southern comfort food.
Taste the cooking liquid throughout and adjust the seasonings to your preference. The greens are done when they’re completely tender and have absorbed all those wonderful flavors from the bacon and seasonings.
Southern Collard Greens with Bacon Substitutions and Variations
While this classic recipe delivers that authentic Southern flavor we all love, there’s plenty of room to customize these collard greens to suit your dietary needs or what you have on hand.
I’d suggest substituting turkey bacon or smoked turkey legs for a lighter option, or mushrooms sautéed with smoked paprika for vegetarians.
Can’t find collards? Kale or mustard greens work beautifully, though they’ll cook faster. For a spicier kick, I’ll often double the red pepper flakes or add a diced jalapeño.
You can also swap apple cider vinegar for regular vinegar, which adds a lovely fruity tang that balances the smoky bacon perfectly.
What to Serve with Southern Collard Greens with Bacon
These Southern collard greens with bacon deserve perfect companions to create a truly memorable meal.
I’m absolutely convinced they shine brightest alongside classic Southern comfort foods. Serve them with crispy fried chicken, its golden crust shattering with each bite, or tender pulled pork that practically melts on your tongue.
Don’t forget cornbread—slightly sweet, crumbly, and preferably baked in a cast-iron skillet until that glorious crust forms.
Mac and cheese, with its gooey, creamy interior, provides the perfect textural contrast to those silky, savory greens.
The slightly bitter greens balance beautifully with these rich, indulgent dishes.
Final Thoughts
After cooking these collard greens with bacon, I’m convinced they’re one of the South’s greatest culinary treasures, combining humble ingredients into something truly magnificent.
The magic happens in that slow simmer, where bitter greens transform into silky, flavor-packed bites infused with smoky bacon and savory broth.
Don’t rush this dish—those two hours of gentle cooking are essential for breaking down the fibrous leaves.
The balance of vinegar’s tang, sugar’s sweetness, and pepper’s heat creates a perfect harmony that’ll make even collard skeptics reconsider.
Serve them with their potlikker, that precious liquid gold at the bottom of your pot!
