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Braised Collard Greens - Southern Style

Slow braised collard greens are a quintessential southern dish that will change the way you look at those tough, ugly green things at the store.
5 from 5 votes
Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Side Dish
Cuisine American
Servings 4 people

Equipment

Ingredients
  

  • 2 tbsp. vegetable oil
  • 1/2 medium yellow onion - chopped
  • 1/2 lb. bacon - diced
  • 4 cloves garlic - minced
  • 2 lbs. collard greens - stems removed and leaves cut into 1-inch strips
  • 3/4 cup chicken stock - divided
  • 1 tbsp. dark brown sugar
  • 1 tsp. crushed red pepper - a crumbled chile de arbol works great
  • 1/2 tsp. black pepper
  • 2 tsp. apple cider vinegar - (optional)

Instructions
 

  • Wash and trim your greens as outlined above.
  • Heat a large pot on medium-high, add oil and saute the onions and bacon until the onions start to brown and the fat has fully rendered from the bacon. About 8-10 minutes. Deglaze the pot with 1/4 cup of chicken stock, scraping up the cooked on bits with a straight-edged wooden spoon.
  • Add the greens in fistfulls and saute until it has all begun to wilt. Stir in the broth along with the balance of the ingredients, excluding the vinegar. Reduce heat, cover, and simmer until the greens are very tender. About 1 and 1/2 hours.
  • Stir in the vinegar and adjust the salt and pepper. Serve.
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