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Braised Collard Greens

These braised collard greens are the easiest and tastiest – I promise!

It’s a compilation of crispy bacon, sauteed collard greens, shallot and garlic braised in chicken stock, finished with a little sugar, apple cider vinegar and a pinch of red pepper flakes.

It checks all of the boxes for the perfect side dish!

A front shot of a bowl of braised collard greens.
  • Bacon: Cooked until crispy, then added back to serve. Provides saltiness and texture.
  • Collard greens: A couple of big bunches – they cook way down!
  • Aromatics: Shallot or onion, garlic, bay leaf.
  • Stock: Chicken or vegetable works well here.
  • Ham hock: To really boost the flavor of the broth and greens.
  • Sugar: Cuts through the bitter taste of the collard greens and balances the dish.
  • Cider vinegar: Gives a bit of zing and extra flavor.
  • Red pepper flakes: For a little heat!

Step-by-Step Instructions

  • In a large skillet, cook bacon over medium heat until crispy, 4-5 minutes per side. Transfer to a paper towel-lined plate; discard fat or use in place of oil in the next step.
  • Heat oil in a large Dutch oven to medium heat.
  • Add shallot or onion; sauté 4-5 minutes or until slightly soft.
  • Add collard greens; sauté 4-5 minutes or until starting to wilt. Add garlic, salt, pepper and red pepper flakes; sauté 30-60 seconds or until fragrant.
  • Add stock, ham hock and bay leaf. Bring to a simmer.
  • Cover, cook 15-20 minutes or until greens are tender.
  • Uncover; cook 5-10 minutes or until most of the liquid has absorbed.
  • Stir in sugar and vinegar. Discard ham hock and bay leaf. Taste and adjust seasoning, if necessary.
  • Stir in bacon to serve.

Recipe Substitutions and Alterations

  • For the bacon: You could use any salty pork product, such as diced ham, guanciale or prosciutto.
  • For the collard greens: Any dark leafy green would work, such as mustard greens, kale or chard.
  • For the red pepper flakes: Adjust how much you add depending on your heat tolerance.
  • For the ham hock: If you can’t find one or don’t want to cook with one, simply skip it.
  • For the stock: Use chicken or vegetable broth that is store-bought or homemade.

Nutrition Considerations

  • To make this gluten free: This recipe does not contain gluten. Be sure all ingredients you choose are gluten free.
  • To make this dairy free: This recipe does not contain dairy.
  • To make this vegan/vegetarian: Skip the bacon and ham hock; use vegetable stock instead of chicken.
  • To make this nut free: This recipe does not contain nuts. Be sure all ingredients you choose are nut free.
  • To make this egg free: This recipe does not contain eggs.

Storage and Reheating Tips

  • To Store: Store in an airtight container in the refrigerator up to 4 days.
  • To Reheat: Reheat in a microwaveable-safe container 60-90 seconds or in a saucepan or skillet on the stove over medium heat 5-10 minutes or until heated through.
An overhead shot of a bowl of braised collard greens.

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Braised Collard Greens

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Braised collard greens with crispy bacon, perfectly cooked collard greens, shallot and garlic braised in chicken stock, and finished with a little sugar, apple cider vinegar and a pinch of red pepper flakes.

  • Author: Julie Andrews
  • Prep Time: 10 mins.
  • Cook Time: 30 mins.
  • Total Time: 40 mins.
  • Yield: Serves 6
  • Category: Side Dishes
  • Method: Braised
  • Cuisine: American

Ingredients

Units Scale
  • 5 strips thick-cut bacon, chopped
  • 1 tablespoon oil
  • 2 medium shallots or 1/2 medium onion, peeled and diced
  • 2 large bunches collard greens, stemmed and chopped (about 23 pounds)
  • 3 cloves garlic, peeled and minced
  • 11 1/2 teaspoon(s) salt
  • 1/2 teaspoon pepper
  • Pinch crushed red pepper flakes
  • 4 cups unsalted chicken stock
  • 1 ham hock
  • 1 bay leaf
  • 2 tablespoons sugar
  • 1 tablespoon cider vinegar

Instructions

  1. In a large skillet, cook bacon over medium heat until crispy, 4-5 minutes per side. Transfer to a paper towel-lined plate; discard fat or use in place of oil in the next step.
  2. Heat oil in a large Dutch oven to medium heat. Add shallot or onion; sauté 4-5 minutes or until slightly soft. Add collard greens; sauté 4-5 minutes or until starting to wilt. Add garlic, salt, pepper and red pepper flakes; sauté 30-60 seconds or until fragrant.
  3. Add stock, ham hock and bay leaf. Bring to a simmer; Cover, cook 15-20 minutes or until greens are tender. Uncover; cook 5-10 minutes or until most of the liquid has absorbed. Stir in sugar and vinegar. Discard ham hock and bay leaf. Taste and adjust seasoning, if necessary.
  4. Stir in bacon.

Notes

Substitution Tip: Use any hearty green for this recipe, such as kale or mustard greens.

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 142
  • Sugar: 5g
  • Sodium: 395mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 7g
  • Protein: 10g
  • Cholesterol: 7mg

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