Best 14 Bacon Collard Greens Recipes

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Savor the divine combination of smoky bacon and earthy collard greens in this culinary masterpiece. Our journey begins with selecting the freshest ingredients: crisp collard greens, tender bacon, and an array of aromatic spices. As the bacon sizzles in its own rendered fat, its savory essence infuses the collard greens, creating a harmonious blend of flavors. With each bite, you'll embark on a sensory adventure, delighting in the tender greens, the smoky bacon, and the symphony of spices that dance on your palate.

Check out the recipes below so you can choose the best recipe for yourself!

COLLARD GREENS WITH BACON



Collard Greens with Bacon image

Good ole country collard greens with bacon and onion. These are so hearty and satisfying, even those who say "I don't like greens" will eat these up! You might even get a "Wow!" after the first bite and a "not at all like I remember them tasting". You can eat them alone but they're best with hot buttered cornbread. Mustard and turnip greens are great this way too. Enjoy!

Provided by MA McBridges

Categories     Side Dish     Vegetables     Greens

Time 1h35m

Yield 8

Number Of Ingredients 8

½ pound bacon ends and pieces
1 large white onion, chopped
1 tablespoon minced garlic
¼ teaspoon red pepper flakes, or to taste
¼ teaspoon salt
¼ teaspoon ground black pepper
4 cups water
2 bunches collard greens, coarsely chopped

Steps:

  • Place bacon in a heavy pot and cook over medium-high heat, turning occasionally, until fat begins to render, about 5 minutes. Drain off 1/2 of the bacon grease.
  • Reduce heat to medium and add onion. Cook, stirring often, for about 5 minutes. Add garlic, red pepper flakes, salt, and pepper; cook and stir for 2 minutes.
  • Increase heat to high and immediately pour in 3 cups water. Bring to a boil, stirring to scrape up browned bits from the bottom of the pot. Add chopped collard greens and 1 more cup of water. Bring back to a boil. Reduce heat and simmer until greens are tender, about 1 hour.

Nutrition Facts : Calories 80.6 calories, Carbohydrate 6.3 g, Cholesterol 10.2 mg, Fat 4.2 g, Fiber 2.9 g, Protein 5.4 g, SaturatedFat 1.3 g, Sodium 304.9 mg, Sugar 1.1 g

BRAISED COLLARD GREENS WITH BACON



Braised Collard Greens with Bacon image

Provided by Kelsey Nixon

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

2 large bunches collard greens
4 ounces thick-cut bacon, chopped
1 yellow onion, thinly sliced
Pinch red pepper flakes
1 tablespoon canola oil, if needed
6 cloves garlic, minced
2 cups low-sodium chicken broth
1/4 cup dry white wine
1/4 cup freshly squeezed lemon juice
Kosher salt and freshly cracked black pepper

Steps:

  • Cut and trim the collard greens, removing the tough stems. Roughly chop the trimmed greens into 1/2-inch ribbons.
  • Cook the bacon in a large skillet over medium heat until crispy, 8 to 10 minutes. Transfer to a plate with a slotted spoon to leave behind all of the delicious bacon fat to cook the collard greens in.
  • Add the onions and red pepper flakes to the same skillet. Depending on the bacon you use, you may need more fat in the pan, so add the canola oil if needed. Saute until the onions are softened, fragrant and beginning to brown, 5 to 7 minutes. Add the garlic and sweat 30 seconds. Then add the collard greens, stirring constantly until softened. Pour in the chicken broth and wine and bring to a simmer. Reduce the heat to medium-low, cover and cook until the greens are tender, 30 to 35 minutes.
  • Once the greens are tender, return the bacon to the pan, add the lemon juice and season with salt and pepper.

BACON COLLARD GREENS



Bacon Collard Greens image

Collard greens are a staple vegetable of southern cuisine. This side dish is often eaten alongside smoked or salt-cured meats, such as ham hocks, pork or fatback. -Marsha Ankeney, Niceville, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 9 servings.

Number Of Ingredients 8

2 pounds collard greens
4 thick-sliced bacon strips, chopped
1 cup chopped sweet onion
5 cups reduced-sodium chicken broth
1 cup sun-dried tomatoes (not packed in oil), chopped
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes

Steps:

  • Trim thick stems from collard greens; coarsely chop leaves. In a Dutch oven, saute bacon for 3 minutes. Add onion; cook 8-9 minutes longer or until onion is tender and bacon is crisp. Add greens; cook just until wilted., Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until greens are tender.

Nutrition Facts : Calories 157 calories, Fat 10g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 651mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein.

COLLARD GREENS WITH BACON



Collard Greens with Bacon image

Stewing the collard greens a few hours ahead of time allows their flavor to deepen.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 6

2 bunches collard greens, stemmed
3 teaspoons vegetable oil
1/2 red onion, sliced
3 slices bacon, cut crosswise into 1/4-inch strips
2 tablespoons cider vinegar
1 cup homemade or low-sodium store-bought chicken stock

Steps:

  • Working in batches, stack greens; cutcrosswise into 2-inch-thick strips. Gatherstrips; cut crosswise into 2-inch pieces.Transfer to a large bowl of cold water;swish to remove grit. Transfer greens toa colander using a slotted spoon; letdrain. Repeat until greens are free of grit.
  • Heat oil in a very large skillet overmedium-high heat. Add onion andbacon; cook until onions are translucent,about 4 minutes. Add greens; cook, stirring,until greens begin to wilt and arereduced in volume.
  • Raise heat to high; add vinegar. Cook,scraping up brown bits from bottom ofskillet, until vinegar has evaporated,about 1 minute.
  • Add stock; reduce heat. Simmer, covered,until greens are just tender, 12 to 14minutes. If making ahead, refrigerate,covered; reheat over low heat.

TURNIP, MUSTARD, AND COLLARD GREENS WITH BACON



Turnip, Mustard, and Collard Greens with Bacon image

Turnip, mustard, and collard greens, adapted from one of my favorite recipes.

Provided by Michael Todryk

Categories     Side Dish     Vegetables     Greens

Time 3h40m

Yield 12

Number Of Ingredients 10

1 (16 ounce) package bacon, chopped
2 medium onions, sliced
¾ pound turnip greens, chopped
¾ pound collard greens, chopped
¾ pound mustard greens, chopped
2 (32 ounce) containers chicken broth
½ cup water, or as needed
1 ½ tablespoons white sugar
1 tablespoon salt
1 tablespoon garlic powder

Steps:

  • Saute bacon in a large stockpot over high heat for 5 minutes. Add onions and saute, stirring often, until transparent, about 5 minutes.
  • Add turnip, collard, and mustard greens, then pour in chicken broth. Add water, if needed, to cover. Stir in sugar, salt, and garlic powder. Bring to a boil.
  • Reduce heat and simmer until greens are tender, about 3 hours.

Nutrition Facts : Calories 117.6 calories, Carbohydrate 9.3 g, Cholesterol 17.4 mg, Fat 5.8 g, Fiber 3.2 g, Protein 7.5 g, SaturatedFat 1.8 g, Sodium 1608.4 mg, Sugar 3.4 g

CREAMY COLLARD GREENS AND BACON



Creamy Collard Greens and Bacon image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 2h15m

Yield 8 servings

Number Of Ingredients 14

2 cups water
4 ounces smoky bacon, sliced crosswise into 1/4-inch strips
8 pounds collard greens, stems and tough inner ribs discarded
2 large onions, chopped
3/4 cup coarse dry bread crumbs
1/4 cup plus 2 tablespoons freshly grated Parmesan
1 tablespoon minced parsley leaves
1 teaspoon minced sage leaves
1 garlic clove, minced
1 tablespoon extra-virgin olive oil
Butter, for greasing dish
2 cups heavy cream
Salt and freshly ground black pepper
3 large eggs, lightly beaten

Steps:

  • In a large stockpot, add the water and bacon and bring to a boil over high heat. Add the collard greens by handfuls, stirring until each batch is wilted before adding more. Bring to a boil and add the onions. Cover and simmer over moderate heat until the collards are very tender, about 40 minutes. Remove from the heat and let cool, then squeeze the water out of the collards until almost dry. Place collards on a cutting board and coarsely chop.
  • Meanwhile, in a food processor, combine the dry bread crumbs with the Parmesan, minced parsley, sage, garlic and extra-virgin olive oil. Pulse until just blended.
  • Preheat the oven to 350 degrees F.
  • Generously butter a shallow 4-quart casserole. In a large bowl, mix the collards with the cream and season with salt and pepper. Stir in the eggs until blended and spread the collards into the prepared casserole. Cover with foil and bake for 30 minutes. Remove from the oven and sprinkle the Parmesan crumbs over the collards. Return to the oven and bake for about 20 minutes longer, or until the crumb topping is golden. Preheat the broiler and broil the collards 10 inches from the heat until the bread crumb topping is golden brown and crisp. Serve hot. Tastes great with fried chicken.

COLLARD GREENS WITH RED ONIONS AND BACON



Collard Greens with Red Onions and Bacon image

An easy Collard Greens recipe

Categories     Leafy Green     Onion     Pork     Winter     Gourmet

Yield Serves 8

Number Of Ingredients 7

1/2 pound sliced bacon, cut crosswise into fourths
3 medium red onions, chopped coarse (about 3 cups)
1 1/4 cups chicken broth
1/4 cup cider vinegar
2 tablespoons firmly packed dark brown sugar, or to taste
1/2 teaspoon dried hot red pepper flakes, or to taste
4 pounds collard greens (preferably small leaves), coarse stems and ribs discarded and leaves and thin stems washed well, drained, and chopped coarse

Steps:

  • In a deep heavy kettle cook bacon in 2 batches over moderate heat until crisp and transfer to paper towels to drain. Pour off all but about 3 tablespoons drippings and in drippings remaining in kettle cook onions, stirring occasionally, until browned slightly and softened. Transfer onions with a slotted spoon to a bowl.
  • To kettle add broth, vinegar, brown sugar, red pepper flakes, and about half of bacon, stirring until sugar is dissolved. Add about half of collards, tossing until wilted slightly, and add remaining collards, tossing until combined. Simmer collards, covered, 30 minutes. Stir in onions and simmer, covered, 30 minutes more, or until collards are very tender.
  • Serve collards topped with remaining bacon.

COLLARD GREENS WITH TURKEY BACON



Collard Greens with Turkey Bacon image

A twist on the classic collard greens using thick, wood-smoked turkey bacon.

Provided by ally-gator

Time 2h10m

Yield 8

Number Of Ingredients 13

1 (12 ounce) package smoked turkey bacon, chopped
8 cups water
1 ½ cups chicken broth
1 tablespoon sea salt
1 teaspoon ground black pepper
1 pinch ground cumin
1 pinch cayenne pepper
1 pinch celery seed
1 pinch dried dill weed
1 tablespoon salted butter
2 medium leeks, chopped
2 cloves garlic, minced, or more to taste
2 pounds collard greens, rinsed and trimmed

Steps:

  • Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
  • Bring water to a boil in a large pot with chicken broth, salt, pepper, cumin, cayenne, celery seed, and dill.
  • While the mixture comes to a boil, melt butter in a small pan over medium-high heat. Saute leeks and garlic in the hot butter until garlic is lightly browned, 3 to 4 minutes. Add to the pot of water.
  • Cut collard leaves in half and stir into the boiling mixture. Add cooked turkey bacon and cook over high heat for 30 minutes. Reduce heat and simmer, stirring occasionally, until greens are tender and flavors have melded, about 1 hour.
  • Serve hot with or without some of the juice, adding more salt and pepper to taste.

Nutrition Facts : Calories 101.9 calories, Carbohydrate 10.7 g, Cholesterol 17.6 mg, Fat 5 g, Fiber 4.6 g, Protein 5.6 g, SaturatedFat 1.7 g, Sodium 1093.4 mg, Sugar 1.9 g

BREAD STUFFING WITH CRAWFISH, BACON, AND COLLARD GREENS



Bread Stuffing with Crawfish, Bacon, and Collard Greens image

Categories     Shellfish     Vegetable     Side     Bake     Sauté     Thanksgiving     Stuffing/Dressing     Bell Pepper     Fall     Collard Greens     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 to 12 servings

Number Of Ingredients 13

1 (1-pound) loaf crusty country-style white bread
1/4 cup olive oil
4 teaspoons chopped fresh thyme
1 large garlic clove, minced
6 tablespoons (3/4 stick) butter
1 1/2 cups finely chopped onion
1 1/2 cups thinly sliced celery
1 cup finely chopped green bell pepper
1 pound peeled cooked crawfish tails, thawed if frozen
1/2 pound sliced bacon, chopped
1 (1-pound) bag sliced collard greens, coarsely torn
1 3/4 cups low-salt chicken broth or turkey stock, heated, divided
1/3 cup chopped fresh parsley

Steps:

  • Preheat oven to 375°F. Cut bottom crust and short ends off bread; discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place in very large bowl. Add oil, thyme, and garlic; toss. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, 20 minutes. Return to same very large bowl.
  • Melt butter in large skillet over medium-high heat. Add next 3 ingredients. sauté until soft, about 10 minutes. Add crawfish; sauté 2 minutes. Transfer to medium bowl. sauté bacon in same skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to bowl with vegetables. Pour off all but 1 tablespoon bacon fat from skillet. Add greens and 1 cup broth. Cover and simmer until greens are almost tender, about 5 minutes. Add greens and broth in skillet to vegetable mixture. Add parsley. DO AHEAD Bread cubes and vegetable mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Chill vegetable mixture.
  • Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Stir vegetable mixture into bread. Add remaining 3/4 cup broth; toss. Transfer to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, 25 minutes. Uncover; bake until top starts to brown, 25 minutes longer.

LINGUINE WITH COLLARD GREENS AND BACON



Linguine with Collard Greens and Bacon image

Categories     Leafy Green     Pasta     Pork     Side     Thanksgiving     Bacon     Pine Nut     Fall     Gourmet     Peanut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 main-course servings

Number Of Ingredients 12

10 bacon slices (1/2 lb), chopped
3/4 cup pine nuts (1/4 lb)
1/4 lb shallots, finely chopped (3/4 cup)
6 garlic cloves, minced
1 teaspoon dried hot red pepper flakes
2 tablespoons olive oil
3 lb collard greens, stems and center ribs discarded and leaves chopped
1/4 teaspoon salt
2 cups water
1 lb dried linguine
1 lb grape or cherry tomatoes, quartered
1 cup Parmigiano-Reggiano shavings, made with a vegetable peeler from a 6-to 8-oz wedge

Steps:

  • Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 5 minutes, then transfer with a slotted spoon to paper towels to drain. Pour off all but 3 tablespoons bacon fat from pot. Add pine nuts to pot and cook over moderate heat, stirring, until golden, about 2 minutes. Transfer nuts with slotted spoon to paper towels to drain and season with salt.
  • Add shallots to pot and cook over moderate heat, stirring, until softened, about 4 minutes. Add garlic and red pepper flakes and cook, stirring, 1 minute. Add oil and half of collard greens and cook, stirring, until slightly wilted, about 1 minute. Add remaining greens and salt and continue to cook, stirring, until greens are crisp-tender, about 2 minutes more. Add water and cover pot, then simmer greens, stirring occasionally, until just tender, about 15 minutes.
  • While collard greens are simmering, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente.
  • Drain linguine in a colander. Add drained linguine and tomatoes to pot with greens and cook over moderately high heat, stirring constantly, 1 minute. Season pasta with salt and pepper and serve topped with bacon, pine nuts, and cheese shavings.

BACON AND BOURBON COLLARD GREENS



BACON AND BOURBON COLLARD GREENS image

Categories     Vegetable

Yield 8

Number Of Ingredients 11

4 thick slices bacon
2 T olive oil
1 lg onion
1 bottle ale beer
1/2 c brown sugar
1/2 c bourbon
1 t crushed red pepper
6 lb collards, trimmed and chopped
1/2 c apple cider vinegar
1 t salt
1/2 t pepper

Steps:

  • 1.Cut bacon into strips, cook in olive oil til crispy 2. Saute onion in bacon fat; add bacon, ale, brown sugar, bourbon and hot pepper- cook 3 minutes 3. Add collards in batches til wilted, reduce heat to medium low; cover and cook 1 hour. 4. Stir in vinegar, salt and pepper.

SOUTHERN COLLARD GREENS W/ BACON & BROWN SUGAR



Southern Collard Greens w/ Bacon & Brown Sugar image

I love Soul Food! My mother was from the South, so Southern style cooking is what I grew up eating. Over the years, I have played around with different ingredients and came up with this recipe. Hope you all enjoy!

Provided by Jennifer J

Categories     Vegetables

Time 5h

Number Of Ingredients 15

4 large bunches of collard greens,washed and roughly chopped and stems discarded
5 slice bacon, hickory smoked
1 large turkey drumstick, smoked
4-6 c water (best to reserve broth from turkey. it adds flavor)
2 large yellow onions, minced
1/3 c dark brown sugar, do not pack
3 clove garlic, minced
1 1/2 Tbsp garlic salt
1 Tbsp seasoning salt
1 Tbsp garlic powder
1 Tbsp onion powder
4 Tbsp apple cider vinegar
1 large jalapenos, fresh. finely chopped, do not seed (optional)
hot sauce to taste (optional)
black pepper to taste (optional)

Steps:

  • 1. In a large pot, boil turkey for 1 hour or until tender (covered)
  • 2. Once turkey is tender, take meat off of bone and set aside in bowl. reserving broth, if you will use it in the recipe.
  • 3. Fry the bacon in a large heavy-bottomed pot over medium heat until just done but not quite crispy yet. Add the onion and collards, and sauté in the hot grease until they wilt.
  • 4. Pour the water or broth in the pot --- it should just cover the collards. Add the turkey, brown sugar, minced garlic, apple cider vinegar, all spices, jalapeno and hot sauce. Mix well.
  • 5. Bring to a boil then cover, reduce heat to low and simmer for 3 ½ - 4 hours.
  • 6. Season with additional salt, hot sauce and pepper to taste.

BOURBON BROWN SUGAR BACON COLLARD GREENS



Bourbon Brown Sugar Bacon Collard Greens image

This southern favorite with a twist will make you feel like a true southern belle or southern gentlemen!

Provided by Jasmin Stewart-Harbin

Categories     Vegetables

Time 1h45m

Number Of Ingredients 13

2 lb collard greens
1 large onion
2 clove garlic minced
1 pkg bacon
1 c bourbon
1/2 c brown sugar, light
2 tsp worcestershire sauce
1/4 c white vinegar
1 tsp lemon juice
1 Tbsp cajun seasoning
1/2 tsp salt and pepper
1 medium bay leaf
2 can(s) chicken broth

Steps:

  • 1. On medium high heat add to the sauce pan add bourbon,brown sugar,Worcestershire sauce,white vinegar,lemon juice bring to a simmer let sauce reduce for 10 min.
  • 2. Heat a large dutch oven or large pot on Medium high heat. Add Chopped bacon and render for 3 min. Add chopped onion and cook for 3-5 min until translucent. Add in the minced garlic cook until slightly browned.
  • 3. Remove Bourbon sauce from heat set aside. Sprinkle Cajun seasoning & salt & pepper into onion, Bacon, & garlic. Stir until well mixed.
  • 4. Pour 1/2 cup of Bourbon sauce into onion,Bacon, garlic pot and de-glaze pan by scraping bottom to release pan drippings. Mix until sauce is well mixed in. Add cans of Chicken broth and stir.
  • 5. Add the chopped collard greens in and stir from bottom until collards are covered by liquid. Cook on medium heat covered for 1 hr or until greens are tender. Remove from heat and serve! Enjoy:)

COLLARD & MUSTARD GREENS WITH BACON RECIPE - (4.1/5)



Collard & Mustard Greens with Bacon Recipe - (4.1/5) image

Provided by LRay

Number Of Ingredients 7

4-ounces slab bacon, about 8 or 9 slices, cut into 1/4-inch pieces
1 small onion, minced
2 large bunches collard greens, stemmed
1 bunch mustard greens, stemmed
1/2 cup chicken stock or canned broth
salt and freshly ground pepper to taste
Tabasco or hot pepper sauce, optional to taste

Steps:

  • Cook bacon in heavy large skillet over medium heat until fat is rendered. Reduce heat to low. Add onion and cook until softened, stirring occasionally, about 10 minutes. Add all greens and stock. Cover and cook until greens are just tender, stirring occasionally, about 25 minutes. Season with salt and pepper to taste. Sprinkle greens with hot pepper sauce to taste if desired. Transfer to bowl and serve. This recipe can be prepared up to 4 1/2 hours ahead of service. Prepare, cook, and let stand at room temperature, then refrigerate. Rewarm over medium heat. Transfer to bowl and serve.

Tips:

  • Select Fresh Collard Greens: Choose collard greens with deep green, crisp leaves. Avoid wilted or yellowed leaves.
  • Wash Thoroughly: Rinse the collard greens under cold water to remove any dirt or debris. Remove the tough stems and chop the leaves into bite-sized pieces.
  • Use a Dutch Oven or Large Pot: A Dutch oven or large pot is ideal for cooking collard greens as it provides ample space for the greens to wilt and cook evenly.
  • Add Aromatics: Enhance the flavor of the collard greens by adding aromatics such as chopped onions, garlic, and bell peppers.
  • Season Generously: Don't be afraid to season the collard greens well. Use a combination of salt, pepper, and other spices like smoked paprika, cumin, or chili powder.
  • Cook Low and Slow: Simmer the collard greens over low heat for at least 1 hour, or until they are tender and flavorful. Stir occasionally to prevent sticking.
  • Enhance with Bacon: For a smoky and savory flavor, add diced or crumbled bacon to the collard greens. Cook the bacon until crispy before adding the greens.
  • Include Other Vegetables: Feel free to add other vegetables to the collard greens, such as chopped carrots, celery, or kale. This will increase the nutritional value and add variety to the dish.
  • Serve with Cornbread or Rice: Collard greens are traditionally served with cornbread or rice. These accompaniments help soak up the flavorful cooking liquid.

Conclusion:

Southern-style bacon collard greens are a delicious and versatile side dish that can be enjoyed for lunch or dinner. With their tender texture, smoky bacon flavor, and rich broth, these collard greens are sure to be a hit at your next gathering. Whether you prefer them classic or with a twist, these recipes provide a range of options to suit your taste. So, gather your ingredients, put on your apron, and get ready to enjoy a hearty and flavorful meal with bacon collard greens as the star of the show.

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