8 servings (serving size: 1/2 cup)

Cooking collard greens in a lightly sweetened braising liquid curbs their bitter bite. This Southern-inspired side dish is great with grilled pork chops and corn bread.

How to Make It

Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside. Add onion and garlic to drippings in pan; cook over medium heat 5 minutes or until tender, stirring occasionally. Stir in crumbled bacon, 2 cups water, and next 4 ingredients (through pepper). Gradually add greens. Cover, reduce heat, and simmer 1 hour or until tender.

Ratings & Reviews

mandofan's Review

April 14, 2014
Great! Maybe closer to 5 servings. Also, better to simmer for 1.5 hours.

KeriAM's Review

June 26, 2012
subsitituted garlic scapes for garlic and scalions for onions and it it worked great!

cpalma's Review

January 10, 2012

LorAsh's Review

September 15, 2011
This is our favorite collard greens recipe. My husband had no idea how much he loved collard greens until he ate these. I turn to this recipe often! One tip my mom gave me, tear the greens into small 1.5" to 2" pieces and remove all tough stems.

ShayHable's Review

September 27, 2009
This is my favorite go-to recipe for collards. I have played with them a lot, because they have a really long season here in GA, but the southern-type recipe is really the best. I like this one because it's light and unslimey.

Tiburon969's Review

June 27, 2009
I never thought I'd eat collard greens, but when I do, I'll always make them this way from now on! Delicious! I added a bit more brown sugar to suit my taste, but that was it.