Southern collard greens with bacon are delicious and a real crowd pleaser in my house! Despite the bacon, they are packed with healthy nutrients.
What are Collard Greens?
Collard greens are large flat leaves of a plant similar to kale in appearance. They are densely packed with nutrients common in dark green vegetables, such as folate and vitamin B. In the south, they grow relatively well and have been incorporated into Southern food culture. Because I am from the South, I had no idea that across the country, and world, collard greens are not a common side dish! Any reputable Southern restaurant has collards on the menu!
Is this recipe really healthy?
Maybe not in the strictest sense, I mean it does contain bacon! But when you analyze the ingredients, other than the bacon, they are defiantly beneficial. Collards are full of vitamins, antioxidants, and good fiber. Bone broth is great for healing your gut and providing amino acids. Onions and garlic are great for your immune system and the rest are seasonings! Even the bacon could be considered healthy if you have a reputable source for pasture raised hogs, with no added nitrates. Overall, collard greens are a side dish that packs a nutritional punch.
Is this version of Southern collard greens with bacon right for me?
To start out, this recipe is not vegan, at all. So, if you do not eat animals or animal by products this recipe is not for you. Also, if you like your greens on the sweet side, this recipe is not for you. My version of Southern collard greens focuses strongly on emphasizing the earthy flavor of the steamed greens. Some folks add a good deal of vinegar to their greens, this is said to cut the earthy flavor but, again, that is not this recipe. If you have no idea what I mean by “earthy flavor” I highly recommend you give this recipe a try! Not to toot my own horn but it is amazing!
Can I substitute out the bacon?
Yes, but I really love the bacon in this recipe. I have made this recipe with a ham bone and with a ham hock, both were good, but the bacon was best. I think it has something to do with the fat content. Ham hocks are not my favorite cut of meat, they have a lot of flavor but they also have a lot of fat. When I use bacon in this recipe I have more control over the fat going into my dish. The ham bone was good, but conversely, to the ham hock, didn’t have quite enough fat. Personally, bacon is my preference, but use what you have available!
Why do you add vinegar?
The vinegar does not come through in the flavor profile but it does help break down the fibrous structure of the greens themselves. This makes the leaves soft and delicious. I use apple cider vinegar, but that is a personal preference, you could substitute for white vinegar.
Choosing the right collard greens
When you are choosing your collard greens from the farmers market, grocery store, or your own garden, choose the best quality leaves available. That means, few blemishes, minimum holes, and no soft spots. If there are any bad spots, I will typically cut them off the leaves and put them in the compost pile from. You want to choose leave that look large and healthy. If you are picking the collard greens from your garden, choose the large leaves at the bottom of the plant. This recipe works best with larger, tougher leaves, because we are simmering them for so long. The tender new leaves will disintegrate when boiled for extended times. I have found that the sturdier leaves stand up to the heat better than the small new growth at the top of the plant.
Prepping Collard Greens
Collard greens have a heavy rib down the center that can be tough, similar to kale, and it should be removed by cutting or tearing. My mom can rip the rib out with little to no effort, but I am still working to master that skill! To remove the rib by tearing follow these instructions. I’m right handed so I hold the stem with my left hand and use my right hand to tear the leaf from the stem, down and away from the underside. The curved raised portion of the rib is the underside. It takes practice, just like snapping green beans! After ripping the leaves into no larger than 3 inches segments, rinse them with water to remove any remaining dirt. If you find any yellow or damaged leaves throw those in the compost bin, you only want to eat the best of the plant.
What do I do with the Collard Ribs?
If you are anything like me, throwing food in the trash feels terrible! I love to use all parts of the food I buy or spend time growing. I recommend using the collard ribs in my favorite QUICHE! It is amazing! I store the ribs in a ziplock in my freezer until I have all the quiche ingredients, or I come across the right meal to stir fry them. The ribs of kale and collard greens are full of nutrients you do not want to waste! Collard ribs have a similar texture to asparagus stalks when cooked and they taste delicious. They would be excellent in pasta salad or any sort of breakfast casserole. The possibilities are endless!
What should I pair with Southern collard greens?
My hands down favorite southern meal is black eyed peas with collard greens over rice! (Throw in a side of corn bread and my heart is content!) It is the best combination and makes my soul happy! I typically make my black eyed peas and collard greens at the same time, then cook some rice in the rice cooker. This combo is a meal all by itself, but you can pair it will some delicious ham or roast chicken for added protein. Collards are great as a stand alone side too! Serve them up with my HERB CHICKEN and some mashed potatoes, you’ll have yourself a great meal! Enjoy
When should I eat collard greens?
Many southerns believe that eating collard greens on New Year’s Day will bring you good fortune and wealth in the new year. But to me, they are good any day of the year! Unfortunately, we no longer live in the south so collard greens are not available year round in my grocery store. If they were, I would make them much more often. I am working to grow them in my raised beds, you will have to follow along to see if I succeed. Collard greens are easily my favorite green vegetable! Nothing screams Southern like taking a super healthy food and smothering it with bacon. Am I right?
Bone broth, chicken stock, or chicken broth?
Broth is made from raw meat, sometimes still on the bone, boiled in water for 3-4 hours. Stock is made from roasted bones boiled in water for a similar length of time. Both broth and stock often have vegetables and herbs for flavor. Here is a great article that compares broth and stock! Bone broth is a bit of a misnomer. It is more closely related to stock than broth. The main different between bone broth and stock is the length of time simmering. Simmering bone broth can take up to 48 hours! In this recipe we are cutting that time way down by using pressure to extract the nutrients from the bone.
Ingredients
- 2-3 lbs or bunches collard greens, ripped into pieces and stems removed
- 4 strips thick cut bacon, diced into 1/2 inch cubes
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 c bone broth, or chicken stock
- 2 c filtered water
- 1 tsp apple cider vinegar
- 1/2 tsp black pepper
- 1/2-1 tsp red pepper flakes
- 1 tsp salt
Directions
1. To a large pot, over medium heat, add the diced bacon and cook. How long the bacon cooks is to your preference. I don’t like crispy or limp bacon, so I cook mine until it is light brown but not dark yet. This takes about 5 minutes, stirring occasionally to prevent sticking or burning.
2. Remove bacon from the pot and pour off most of the bacon grease, leaving about 1-2 tsp left in the pot.
3. While still over medium heat, add in the onions and garlic, stirring to prevent burning. Sauté until translucent, 3-5 minutes.
4. Pour in the bone broth to deglaze the pan. Gently scrape the bottom of the pan with a wooden spatula to loosen any stuck vegetables or bacon.
5. Add the filtered water and turn up temperature to high.
6. To the pot add about half of the greens to the pot. They will cook down significantly so if it doesn’t look like half will fit just add what you can.
7. Fold the leaves into the hot liquid and as they shrink down, add more collard greens until they are all in the pot.
8. Once all of the greens fit in the pot mix, in your apple cider vinegar, 1/2 tsp red pepper flakes, black pepper, and salt.
9. Once the mixture comes to a boil, reduce the heat to low and simmer 45 minutes.
10. Taste the liquid and determine if it needs more seasoning. If you are using homemade unsalted bone broth it will probably need more salt. You can also determine if you would like to add more spice with extra red pepper flakes.
11. After flavor adjustments have been made, simmer about 15 more minutes. They may need longer to fully meld the flavors. Taste the collards and see if they are tender enough.
12. Serve alongside your favorite meal or over black eyed peas and rice!
13. Enjoy
Southern Collard Greens with Bacon
Delicious and nutritious greens the whole family will love!
Ingredients
- 2-3 lbs or bunches collard greens, ripped into pieces and stems removed
- 4 strips thick cut bacon, diced into 1/2 inch cubes
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 c bone broth, or chicken stock
- 2 c filtered water
- 1 tsp apple cider vinegar
- 1/2 tsp black pepper
- 1/2-1 tsp red pepper flakes
- 1 tsp salt
Instructions
1. To a large pot, over medium heat, add the diced bacon and cook. How long the bacon cooks is to your preference. I don’t like crispy or limp bacon, so I cook mine until it is light brown but not dark yet. This takes about 5 minutes, stirring occasionally to prevent sticking or burning.
2. Remove bacon from the pot and pour off most of the bacon grease, leaving about 1-2 tsp left in the pot.
3. While still over medium heat, add in the onions and garlic, stirring to prevent burning. Sauté until translucent, 3-5 minutes.
4. Pour in the bone broth to deglaze the pan. Gently scrape the bottom of the pan with a wooden spatula to loosen any stuck vegetables or bacon.
5. Add the filtered water and turn up the temperature to high.
6. To the pot add about half of the greens to the pot. They will cook down significantly so if it doesn’t look like half will fit just add what you can.
7. Fold the leaves into the hot liquid and as they shrink down, add more collard greens until they are all in the pot.
8. Once all of the greens fit in the pot, mix in your apple cider vinegar, 1/2 tsp red pepper flakes, black pepper, and salt.
9. Once the mixture comes to a boil, reduce the heat to low and simmer 45 minutes.
10. Taste the liquid and determine if it needs more seasoning. If you are using homemade unsalted bone broth it will probably need more salt. You can also determine if you would like to add more spice with extra red pepper flakes.
11. After flavor adjustments have been made, simmer about 15 more minutes. They may need longer to fully meld the flavors. Taste the collards and see if they are tender enough.
12. Serve alongside your favorite meal or over BLACK EYED PEAS and rice!
13. Enjoy
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