The sizzle of bacon in the pan, mingling with the earthy aroma of collard greens, is a sensory journey to Southern kitchens. Collard greens with bacon aren’t just a dish—they’re a love letter to flavor, a celebration of rustic simplicity that somehow feels both nostalgic and novel. Ever had one of those days where the weather’s gloomy, and all you crave is a plate that warms you from the inside out? This is that plate.
Steps
- Begin by cooking the bacon in a large pot over medium-high heat, turning occasionally, until the fat starts to render out, which should take around 5 minutes. Afterward, drain off and discard half of the bacon grease.
- Lower the heat to medium and add the chopped onion to the pot. Stir frequently while cooking for about 5 minutes, then add the minced garlic, red pepper flakes, salt, and black pepper, cooking and stirring for an additional 2 minutes.
- Increase the heat to high and pour 3 cups of water into the pot, bringing the mixture to a boil while scraping the browned bits off the bottom. Add the coarsely chopped collard greens and the remaining cup of water, returning to a boil, then reduce the heat and let it simmer for about 1 hour until the greens become tender.
Ingredients
- 8 ounces of bacon ends and pieces
- 1 large white onion, chopped
- 1 tablespoon of minced garlic
- ¼ teaspoon of red pepper flakes, or adjust to taste
- ¼ teaspoon of salt
- ¼ teaspoon of ground black pepper
- 4 cups of water
- 2 bunches of collard greens, roughly chopped
Nutritional Values
Calories: 648 | Total Fat: 32g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 2440mg | Total Carbohydrate: 48g | Dietary Fiber: 24g | Total Sugars: 8g | Protein: 40g | Vitamin C: 216mg | Calcium: 904mg | Iron: 0mg | Potassium: 1648mg
FAQ
- What can I substitute for bacon in this recipe?
- If you prefer a meatless version or need a substitute for bacon, you can use smoked turkey or omit the meat entirely for a vegetarian option. Adding a bit of smoked paprika can help mimic the smoky flavor.
- Can I use a different type of greens instead of collard greens?
- Yes, you can substitute collard greens with mustard greens or turnip greens. Each type of green will add a slightly different flavor to the dish.
- How can I make the dish spicier?
- To increase the spiciness, you can add more red pepper flakes or include a dash of hot sauce while cooking.
- Is it possible to make this recipe ahead of time?
- Yes, you can prepare the collard greens in advance. They can be stored in the refrigerator for up to three days and reheated before serving.
- What should I serve with collard greens and bacon?
- These greens pair well with hot buttered cornbread, which complements the flavors and makes for a hearty meal.
Tips
- For an extra layer of flavor, consider using smoked bacon instead of regular bacon. The smokiness can enhance the overall taste of the dish.
- If you prefer your greens with a bit of kick, don’t hesitate to adjust the red pepper flakes according to your taste. You can always add more for a spicier touch.
- To ensure your collard greens are perfectly tender, simmer them for the full hour as recommended. This slow cooking process allows the flavors to meld beautifully.
- Serve these collard greens with a side of hot buttered cornbread for a truly comforting and traditional meal combination.
Equipment
- Heavy Pot or Dutch Oven – Essential for cooking the bacon and collard greens.
- Long-handled Spoon or Spatula – For stirring the ingredients while cooking, especially useful for scraping up browned bits from the pot.
- Kitchen Tongs – Useful for handling and turning the bacon.
