Southern Collard Greens are the ultimate comfort side dish—tender greens, smoky bacon, garlic, onions, and a splash of apple cider vinegar, all slow-simmered in a flavorful chicken broth with a kick of Cajun spice. Hearty, soulful, and oh-so-Southern.
You know how some recipes instantly bring you back to a moment? For me, Southern Collard Greens will always remind me of my grandma’s kitchen. It was one of those places that smelled like love—and bacon grease.
Growing up, Sundays were sacred—not for church (don’t tell Grandma I said that)—but for Sunday Supper. It was a full-on production: fried chicken sizzling in the cast iron, biscuits baking, and a big ol’ pot of collard greens bubbling away on the stove. The smell? It was smoky, garlicky, with this tangy kick that cut through the richness. I swear you could smell it from the driveway.
Now, kid-me? Not exactly jazzed about greens. I wanted the mac and cheese, the fried chicken, the cornbread—you know, the good stuff. But Grandma had a rule: “You don’t get dessert ‘til you eat your greens.” And honestly? Once I stopped whining and actually took a bite, I got it. They were tender but still had a bite, smoky from the bacon, with this balance of tang and spice that made them downright addictive.
Fast forward to now, and collard greens are hands-down one of my favorite comfort foods. This recipe? It’s a love letter to Grandma’s version—just with a few tweaks to make it my own (sorry, Grandma).
Why You’ll Love This Southern Collard Greens Recipe?
Still on the fence about collard greens? I get it. I used to be, too. But let me tell you why this recipe is the one:
- It’s all about the flavor. Smoky bacon, tangy vinegar, a hint of sweetness, and just enough spice to keep things interesting.
- Simple ingredients, big payoff. Nothing fancy here—just pantry staples coming together like they’ve known each other forever.
- Total comfort food. These greens are hearty, soul-warming, and always hit the spot.
- Even better the next day. The flavors deepen overnight, making leftovers a little slice of heaven.
- Customizable. Love heat? Pile on the red pepper. Want it tangier? Go wild with the vinegar. It’s your bowl—do your thing.
Basically, it’s the kind of dish that feels like a warm hug, even on the gloomiest of days.
Ingredient Notes:
The best part about Southern Collard Greens? They’re made with simple, no-fuss ingredients that pack a serious punch.
The Flavor Base:
- 8 slices bacon, chopped – Because bacon makes everything better. Plus, you’re gonna use that glorious bacon fat to cook the veggies.
- 1 medium onion, finely chopped – Adds a sweet, savory backbone to balance out the bold flavors.
- 3 cloves garlic, minced – Because collards without garlic? That’s a hard no.
The Greens:
- 1 pound collard greens, washed, trimmed, and chopped – Fresh is best, but if you’re in a pinch, frozen works too. Just thaw and drain well.
- 3 cups chicken broth – This is what helps the greens get all soft and flavorful.
- 1½ tsp apple cider vinegar – The secret weapon. It cuts through the richness and gives the greens that signature tang.
The Seasonings:
- 1 tbsp sugar – Just a touch to balance out the vinegar and spice.
- ½ tsp Cajun seasoning – Brings in a little heat and Southern flair.
- ¼ tsp smoked paprika – Adds a smoky depth that plays perfectly with the bacon.
- ¼ tsp crushed red pepper – For that subtle kick. More if you like living dangerously.
- Salt & pepper to taste – Season as you go—because no one wants bland greens.
Pro Tip: Collard greens can be naturally bitter, but the sugar and vinegar mellow that out. Don’t skip them—unless you love that bitter bite.
How To Make Southern Collard Greens?
These greens aren’t complicated, but they do require a little patience. Good news? Most of it is hands-off.
Step 1. Sizzle That Bacon
Grab your biggest Dutch oven (or a deep skillet if that’s what you’ve got). Heat it over medium heat, toss in the chopped bacon, and cook until it’s crispy and golden—about 5-7 minutes.
Quick tip: Don’t drain the bacon grease! That’s liquid gold, and it’s what’s going to make these greens sing.
Step 2. Get Those Veggies Going
Add the chopped onion right into the pot with the bacon. Stir it around until it’s soft and translucent, about 4-5 minutes.
Next up? The garlic. Stir it in and let it cook for about 1 minute—just until it’s fragrant (and your kitchen smells like heaven).
Now, sprinkle in the Cajun seasoning, smoked paprika, and crushed red pepper. Stir it all together so that every bit of onion and bacon gets coated in those bold spices.
Step 3. Add the Collards
Want To Save This Recipe?
Time for the greens! Throw the collard greens into the pot in batches, stirring as you go. They’ll look like a mountain at first but will wilt down faster than you think.
Once they’ve shrunk a bit, pour in the chicken broth, apple cider vinegar, and sugar. Give it all a good stir so everything’s mingling nicely.
Step 4. Let It Simmer
Cover the pot, reduce the heat to low, and let the greens simmer for 45-60 minutes. Stir occasionally and keep an eye on the liquid—if it looks like it’s drying out, just add a splash more broth.
You’ll know they’re done when the greens are tender but still have a little bite. That’s the sweet spot.
Step 5. Season & Serve
Before serving, give the greens a taste. Need more tang? Add a splash of vinegar. Want more heat? Crank up the red pepper.
Spoon the greens into bowls, making sure to get a little of that flavorful broth (aka “pot liquor”). Or, if you’re like me, dunk a piece of cornbread straight in the pot and call it a day.
Storage Options:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Yep, they freeze beautifully. Cool completely before freezing, and they’ll keep for up to 3 months.
- Reheating: Warm them on the stove over medium heat or zap them in the microwave. Add a splash of broth if they seem dry.
Pro Tip: The flavors get even better the next day. Seriously, don’t sleep on the leftovers.
Variations and Substitutions:
These greens are super flexible. Here’s how to make them your own:
- Smoked Turkey Leg Instead of Bacon: A little healthier, still smoky.
- Go Vegetarian: Swap chicken broth for veggie broth and use liquid smoke for that same depth.
- More Greens? Mustard or turnip greens work great—just know mustard greens pack more of a peppery punch.
- Sweet & Spicy Vibe: Drizzle a little honey over the top before serving. Trust me.
- Extra Heat: Add cayenne or a few dashes of hot sauce. Don’t be shy.
What to Serve with Southern Collard Greens?
These greens can hold their own, but they shine alongside classic Southern staples:
- Cornbread: To soak up all that pot liquor. Non-negotiable.
- Fried Chicken: Because sometimes you just need to go all in.
- Mac & Cheese: Creamy, cheesy, and the perfect counter to the smoky greens.
- BBQ Ribs or Pulled Pork: Because smoky-on-smoky is always a good idea.
- Rice or Grits: To make it a full, hearty meal.
Frequently Asked Questions:
Can I make these ahead of time?
Absolutely. In fact, they’re better the next day. Just reheat them slowly and maybe add a splash of broth to wake them up.
My collard greens taste bitter—help!
That’s pretty common. The vinegar and sugar help cut the bitterness, but if they’re still too strong, add a bit more sugar or let them cook a little longer.
Can I make this in a slow cooker?
Totally. After you crisp the bacon and sauté the onions and garlic, transfer everything to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until the greens are perfectly tender.
And there you have it—Southern Collard Greens that are smoky, tangy, hearty, and just downright soul-soothing. Whether you’re serving them up at Sunday dinner or just need some cozy comfort food on a cold night, this recipe’s got you covered.
Give them a try and let me know—are you team extra vinegar or team extra heat? I can’t wait to hear how you make them your own!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Southern Collard Greens
Ingredients
- 8 slices bacon chopped
- 1 medium onion finely chopped
- 3 cloves garlic
- 1 pound collard greens washed, trimmed, and cut
- 3 c chicken broth enough to cover the greens
- 1 1/2 tsp apple cider vinegar
- 1 tbsp sugar
- ½ tsp Cajun seasoning
- ¼ tsp smoked paprika
- ¼ tsp crushed red pepper
- Salt and pepper to taste
Instructions
- Start by chopping 8 slices of bacon and 1 medium-sized onion. Make sure to wash, trim and cut your collard greens into pieces.
- In a large Dutch oven or pan over medium heat cook the chopped bacon until it's fully browned. Then add the chopped onion. Continue cooking until the onion becomes soft.
- Next, add 3 cloves of garlic to the pot. Sauté, for about a minute while stirring constantly to prevent burning.
- After that add the collard greens. Stir them until they start wilting and becoming softer.
- Pour in 3 cups of chicken broth into the pot. Add 1 1/2 tsp of apple cider vinegar, 1 tbsp of sugar, ½ tsp of Cajun seasoning, ¼ tsp of smoked paprika and ¼ tsp of pepper. Cover the pot. Allow it to simmer for 45 to 60 minutes until the greens become very tender and most of the liquid has reduced.
- Before serving you can drain off most of the cooking liquid. Use a slotted spoon to serve the greens. Season with salt and pepper according to your taste preference. For an experience serve immediately while hot and bursting with flavor.
- Indulge, in these Southern Collard Greens that are not only delicious but also deeply satisfying!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
