Collard Greens with Bacon |

I know that many people think the greens are bitter, but I don’t agree. I think the greens taste great with the bacon, and I like the variations I make with the recipe. I use a lot of pepper in the recipe, but if you don’t like that, you could use less. I also like to cook the greens with onions, and I sometimes add red pepper flakes. I hope you enjoy this recipe.

I’m always looking for new ways to add a little something extra to my cooking. There’s a wide variety of recipes that I swap out for the traditional ones, but I’ve never tried making collards this way. I actually first thought about making collards three years ago, but didn’t have all the ingredients. I was reminded of it recently when I made a similar recipe with kale and it was so delicious! I don’t like kale, and the collards were so good that I definitely want to try it again with a different green.

Collard greens have become one of my favorite “new to me” vegetables. I don’t have any history of stocking too much collards in the pantry or refrigerator, but I have now realized how much I can use them. Not only is collard greens nutritious, they are also a very versatile vegetable that can be used in a variety of ways.


Certain meals from my trips make me hungry at times. These are typically meals that I can’t readily get where I live, despite the fact that I’ve learned to prepare many of them myself. One of them is this dish for Bacon-wrapped Collard Greens. Southern cuisine is one of my favorite types of comfort meals. Collard greens are a wonderful side dish that goes with a variety of meals. I’m certain you’ll like this dish!


Collard greens are a kind of leafy green.

Collard greens are a kind of wild cabbage that belongs to the kale family. They are dark leafy greens with tough stems and a harsh raw flavor. Collard greens, as well as other greens like as mustard and turnip, are quite popular in the southern United States. Greens are typically cooked to soften them while also reducing their bitterness.


Collard greens: How to Cook Them

Because collard greens may be gritty, properly rinsing them is the first step in preparation. To make prep a little simpler, several shops sell prepared washed greens. The stem should next be cut off with a sharp knife. Prepare to cook by chopping the leaves into 1 inch pieces.


Is it possible to overcook collard greens?

It’s almost difficult to overcook collard greens. A lengthy cooking time is required to soften them. To avoid unintentionally overcooking the greens, chop the leaves into 1 inch pieces and cook at a low simmer rather than a high boil.


turn it into a dinner

  • Strip Steak with Red Wine Sauce from New York
  • Onion Gravy with Hamburger Steak
  • T-Bone Steak with Braai Rub
  • Beef Brisket Baked in the Oven
  • Short Ribs Braised in the Dutch Oven
  • Garlic Baked in the Oven London Broil with Rosemary
  • Fried Chicken Steak
  • Additional Dinner Recipes


Collard Greens with Bacon

Collard Greens with Bacon


Michelle Boulé is a French actress.


This recipe for Collard Greens with Bacon is a traditional southern side dish. It’s wonderful comfort cuisine at its finest!


There are currently no ratings available.


Recipes to Pin




Time to Prepare: 10 minutes

1 hour 15 minutes to cook

1 hour 25 minutes total time




Side Dish for the Course

American cuisine



6 servings

calorie count: 279 kcal




Knife of a Chef


Saute Pan




Spoon Made of Wood




StandardMetric in the United States



  • Bacon (12 pound)
  • 2 pound cleaned and sliced collard greens
  • 1 thinly sliced onion
  • 4 cups stock (chicken)
  • 1 tablespoon garlic powder
  • paprika, 2 tsp
  • Apple Cider Vinegar, 3 tbsp
  • Salt
  • Pepper
  • to taste hot sauce





  • On medium-high heat, spread bacon across the bottom of a big dutch oven. Cook bacon until both sides are browned and crisp. Remove the crumbles and discard them.

  • Toss the leaves and onions into the dutch oven. Combine the chicken stock, garlic powder, paprika, and vinegar in a mixing bowl. Add the crumbled bacon, saving a little amount to serve on top. To taste, season with salt, pepper, and spicy sauce. Cook for an hour after bringing the liquid to a simmer.

  • Taste the collard greens and simmer for another 15 minutes if they are too bitter or firm. Remove from liquid once softened and enjoy!



calorie count: 279 kcal 17g carbohydrate 14 g protein 18g fat 6g Saturated Fat 30 milligrams of cholesterol 507mg sodium 623mg potassium 7 g of fiber 4 g sugar Vitamin A (IU): 7931 55 milligrams of vitamin C 362 mg calcium 1 milligram of iron




Collard Greens with Bacon is a keyword that may be used to describe a dish.



If you need to lose some weight, maybe it’s time to try something new. There are lots of different ways to lose weight, and they all work for different people. But if you’re looking for a way to slim down that will work for more than just a few weeks, there’s one food everyone should try: collard greens. Collard greens are a big, healthy, tasty, and very filling food that will help you lose weight.. Read more about collard greens with bacon grease and let us know what you think.

Frequently Asked Questions

How do you get the bitterness out of collard greens?

You can use a colander to remove the bitterness from collard greens.

How long are you supposed to soak collard greens?

You should soak them for at least an hour.

How do you make collard greens tender?

The best way to make collard greens tender is to add a little bit of vinegar and water.

Related Tags

This article broadly covered the following related topics:

  • collard greens with bacon grease
  • collard greens with bacon recipe
  • collard greens with bacon calories
  • collard greens with bacon
  • collard greens with bacon slow cooker

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.