Prep Time
10 Mins
Cook Time
38 Mins
12 to 15 servings

Prepare these greens a day ahead, and reheat before serving. Don't stir in the crisp bacon until ready to serve.

How to Make It

Step 1

Cook bacon in a Dutch oven over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in pan. Set bacon aside.

Step 2

Sauté onion and celery in hot drippings until crisp-tender. Add garlic, chicken broth, and remaining ingredients. Cover and cook over low heat 25 minutes or until greens are wilted and tender. Stir bacon into greens just before serving.

Step 3

Fix It Faster: Forego the thick-cut bacon and use fully cooked bacon slices, which reheats in a hot skillet or microwave in 1 minute or less. You'll want to use 8 slices of fully cooked bacon since it's thinner. Use 3 Tbsp. vegetable oil in place of bacon drippings to sauté onion and celery. And you can use prechopped onion and celery.

Christmas with Southern Living 2008

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