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!
Featured Ingredients
- 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.
Side dish recipes to add to your repertoire:
- Roasted Pesto Potatoes
- Roasted Delicata Squash with Walnut Crumble
- Maple Mustard Brussels Sprouts
- Balsamic Green Beans with Bacon
- Yukon Gold Mashed Potatoes
- Maple Cinnamon Whipped Sweet Potatoes
Braised Collard Greens
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.
- 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 ½ medium onion, peeled and diced
- 2 large bunches collard greens, stemmed and chopped (about 2-3 pounds)
- 3 cloves garlic, peeled and minced
- 1-1 ½ teaspoon(s) salt
- ½ 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
- 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.
Notes
Substitution Tip: Use any hearty green for this recipe, such as kale or mustard greens.
Nutrition
- Serving Size: ⅙ 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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