| Level: | Easy |
| Total: | 1 hr |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 2 large bunches collard greens
- 4 ounces thick-cut bacon, chopped
- 1 yellow onion, thinly sliced
- Pinch red pepper flakes
- 1 tablespoon canola oil, if needed
- 6 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1/4 cup dry white wine
- 1/4 cup freshly squeezed lemon juice
- Kosher salt and freshly cracked black pepper
Instructions
- Cut and trim the collard greens, removing the tough stems. Roughly chop the trimmed greens into 1/2-inch ribbons.
- Cook the bacon in a large skillet over medium heat until crispy, 8 to 10 minutes. Transfer to a plate with a slotted spoon to leave behind all of the delicious bacon fat to cook the collard greens in.
- Add the onions and red pepper flakes to the same skillet. Depending on the bacon you use, you may need more fat in the pan, so add the canola oil if needed. Saute until the onions are softened, fragrant and beginning to brown, 5 to 7 minutes. Add the garlic and sweat 30 seconds. Then add the collard greens, stirring constantly until softened. Pour in the chicken broth and wine and bring to a simmer. Reduce the heat to medium-low, cover and cook until the greens are tender, 30 to 35 minutes.
- Once the greens are tender, return the bacon to the pan, add the lemon juice and season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 212 |
| Total Fat | 16 g |
| Saturated Fat | 4 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 7 g |
| Cholesterol | 19 mg |
| Sodium | 560 mg |
Reviews
Omg!!! Followed the recipe as it was written. Absolutely awesome. Used fresh collard greens from our garden. Thanks for the great recipe.
Excellent!! I substituted the wine with Apple cider vinegar and a little sugar. I also used vegetarian broth instead of chicken. ♥️
I just made this recipe exactly as written didn’t change anything, used fresh collard greens from my garden, fresh lemons from my tree and it turned out perfect! Thanks Kitchen Network!!
I had never cooked collard greens before, but was dared to try as I saw so many people buy them at my local farmers’ market. When I brought them home, my wife was not enthused as her experience was that they would be too bitter for her taste. With that in mind, I first cut them to size and soaked them in water for a half hour. Well, this recipe was a great success and my wife really enjoyed this meal, mentioning that they were not bitter at all. We ate them with boiled potatoes that I then sliced and baked to a nice brown color under the broiler, spraying them lightly with olive oil, and seasoning them with kosher salt, freshly-ground pepper and some rosemary. In addition, the recipe was easy. One last comment: I love cooking with wine or beer. Thanks kelsey!
Very good & easy. Made recipe as written. Only thing I changed is I used Swiss Chard which is a softer leaf and shorter cooking time.
Many recipes for greens call for hours of simmering on the stove, but Kelsey’s braising method is quick, easy, and offers up as much—if not more—flavor than many other recipes I’ve tried. The small addition of 1/4 c. wine adds to the depth of flavor and the lemon juice at the end adds a nice brightness. Also, I like cooking the bacon, removing it, then adding it back to the pot at the end. It adds texture and, I think, brings the smokey bacon flavor forward more so than when cooking the greens with the bacon. Also, I love that this recipe calls for bacon and not a ham hock. Bacon is something I usually have around. Not so with a ham hock. 😉 Great recipe! I’ll be making this again! Thanks, Kelsey!!